Heat the vegetable oil in a large pot over medium-high heat. Add the cubed beef and sear until browned on all sides. Remove the beef and set aside.
Sauté Aromatics:
In the same pot, add the onion and garlic. Cook for 2-3 minutes until fragrant and slightly softened.
Add Vegetables and Broth:
Return the beef to the pot. Add carrots, potatoes, green beans, and pour in the beef broth. Stir in salt, pepper, thyme, and paprika if using.
Simmer:
Bring the stew to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Serve:
Taste and adjust seasoning if needed. Serve hot with crusty bread or over rice for a complete meal.
Tips and Variations
Extra Veggies: Add peas, corn, or celery for more flavor and texture.
Thicker Stew: Mash a few potatoes into the broth to naturally thicken it.
Slow Cooker Option: Brown the beef and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
This Mulligan Stew is rustic, hearty, and the perfect comfort food for any season. One pot, endless warmth!
