Mulligan Stew

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Oven 300, rack lower middle position. Pat beef dry and season with salt and pepper. Heat 1 Tbsp oil in lg Dutch oven over med-high until shimmering. Add half of beef and thoroughly brown on all sides. Remove beef and repeat with 1 Tbsp oil and remaining beef. Reduce heat if bottom becomes too dark.

Step 2

Add remaining 1 Tbsp oil, carrots, onion, and allspice to now empty pot. Cook over med heat, scraping bottom of pot until onion is just softened, about 2 min. Add tomatoes and their juice and cook until nearly dry, about 8 min. Add water, ham hock, barley, thyme, beef and any accumulated juices, and 1 tsp salt. Increase heat and bring to a simmer. Cover and transfer to oven. Cook 1¾ hrs.

Step 3

Remove pot from oven and stir in potatoes, turnip, and green beans. Cover return to oven and cook until potatoes and turnips are nearly tender, about 45 min. Remove pot from oven and remove ham hock from stew. Allow to cool 5 min. Using 2 forks, shred meat, discarding skin and bones.

Step 4

Stir cabbage and ham hock meat into stew. Cover and return to oven until all vegetables are tender, about 15 min longer. Season to taste.