Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed stewing beef and brown on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
Sauté the Vegetables: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes soft and translucent.
Add the Remaining Vegetables: Stir in the sliced carrots, diced potatoes, and chopped green beans. Cook for another 5 minutes, stirring occasionally.
Add the Liquids and Seasoning: Return the browned beef to the pot. Add the beef broth, diced tomatoes (with their juices), bay leaf, and dried thyme. Stir well to combine. Season with salt and pepper to taste.
Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Serve: Remove the bay leaf before serving. Serve the Mulligan Stew hot, and enjoy the rich, comforting flavors!
Serving Suggestions:
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