Mulligan Stew

Ingredients

• 2 pounds stew beef (cut into 1 1/2-inch cubes )
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion (diced )
• 3 stalks celery (diced )
• 3 cloves garlic (minced )
• 8 ounces cremini mushrooms (sliced )
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 sprigs fresh parsley
• 1 large bay leaf
• 3 medium carrots (sliced )
• 3 medium russet potatoes (peeled and cubed )
• 1 cup green beans (cut into 1-inch pieces )
• 1 cup frozen peas
• 1 cup corn kernels
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme or rosemary

Instructions

1. 1

   Pat the beef dry with paper towels. Season with salt and black pepper.

2. 2

   Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, 6–8 minutes per batch, until well-seared. Remove the beef to a plate and set aside.

3. 3

   In the same pot, add the onion and celery. Sauté 4–5 minutes, until softened.

4. 4

   Add the garlic and cook 30 seconds.

5. 5

   Add the mushrooms and cook until they release moisture and begin to brown, 5–6 minutes.

6. 6

   Sprinkle flour over the vegetables and cook 1 minute, stirring. Stir in tomato paste and smoked paprika.

7. 7

   Pour in the red wine, scraping up browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 1 minute to reduce slightly.

8. 8

   Whisk in the beef broth and Worcestershire sauce. Return the browned beef to the pot.

9. 9

   Tie the thyme, rosemary, parsley, and bay leaf together with kitchen twine or wrap in cheesecloth to create a bouquet garni. Add this to the pot.

10. 10

    Bring to a boil, reduce to a gentle simmer, cover, and cook for 45 minutes.

11. 11

    Add the carrots and potatoes. Simmer uncovered for 30–35 minutes until the vegetables and beef are tender and stew begins to naturally thicken.

12. 12

    Stir in green beans, peas, and corn. Simmer another 5–10 minutes, until the quick-cooking vegetables are cooked through.

13. 13

    Remove the bouquet garni. If the stew is too thick, add a splash of broth or water. Taste and adjust seasoning with additional salt, pepper, or a splash of soy sauce or Worcestershire sauce if a richer flavor is desired.

14. 14

    Garnish with fresh chopped herbs and serve.