Mulligan Stew

Ingredients

• 2.5 lb beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 1 large onion, diced
• 4 carrots, sliced into rounds
• 4 celery stalks, sliced
• 4 potatoes, peeled and cut into 1-inch cubes
• 1 (14 oz) can diced tomatoes
• 4 cups beef stock
• 2 tbsp ketchup
• 2 bay leaves
• 1 tsp dried thyme
• 1 cup corn kernels
• 1 cup green beans, cut into 1-inch pieces
• Salt and black pepper, to taste

Before you cook

• Pat the beef cubes dry and season with salt and pepper.
• Dice the onion, carrots, celery and potatoes.

Steps

1. Toss the beef cubes with the flour until lightly coated.
2. Heat the oil in a large pot over medium-high heat.
3. Brown the beef in batches until colored on all sides, about 6 minutes per batch, then set aside.
4. Add the onion, carrots and celery to the pot and cook for 6 minutes until softened.
5. Return the beef to the pot and pour in the diced tomatoes, beef stock and ketchup.
6. Add the bay leaves and dried thyme.
7. Bring the pot to a simmer, cover, and cook on low heat for 1 hour.
8. Add the potatoes to the pot.
9. Cover and continue simmering for 30 minutes until the potatoes and beef are tender.
10. Stir in the corn and green beans.
11. Simmer uncovered for 10 more minutes until the green beans are just tender.
12. Discard the bay leaves.
13. Taste and adjust the salt and pepper.
14. Ladle the stew into bowls and serve hot.