Mulligan Stew
Ingredients
- 1 (4-pound) boneless beef chuck-eye roast , pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 4 carrots , peeled and cut into 1 1/2-inch lengths (2 cups)
- 1 large onion , chopped
- 1/2 teaspoon ground allspice
- 1 (14.5-ounce) can diced tomatoes
- 5 1/2 cups water
- 1 (12-ounce) smoked ham hock
- 1/2 cup pearl barley
- 2 teaspoons minced fresh thyme
- 1 pound Yukon gold potatoes , unpeeled, cut into 1-inch pieces
- 1 (8-ounce) turnip , unpeeled, cut into 1-inch pieces
- 8 ounces green beans , trimmed and cut into 1-inch lengths
- 1 1/2 cups coarsely chopped green cabbage
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