Mulligan Stew (Hobo)

Wash, peel, and cut russet potatoes into 2.5cm (1-inch) cubes, slice carrots into 1cm (½-inch) rounds, dice the yellow onion, and mince garlic cloves. Measure out all remaining ingredients (beef broth, canned tomatoes, frozen vegetables, spices, ground beef) and arrange within arm’s reach to streamline active cooking.

Heat a 5.5L (6-quart) heavy-bottomed Dutch oven over medium-high stovetop heat (190°C/375°F). Add the 450g ground beef to the unlined pot, breaking it apart into small crumbles with a wooden spoon as it cooks. Cook for 6-7 minutes, until fully browned with no visible pink remaining, then drain off 2 tablespoons of excess rendered fat, leaving a thin coating in the pot.

Reduce stovetop heat to medium (175°C/350°F). Add the diced yellow onion and minced garlic to the pot with the browned beef, stirring to coat in the remaining rendered fat. Cook for 3-4 minutes, stirring occasionally, until the onion turns soft and translucent and the garlic releases a warm, fragrant aroma, taking care not to burn the garlic (which will turn bitter).

Add the 30ml Worcestershire sauce, 2g smoked paprika, 3g kosher salt, and 1g ground black pepper to the pot, stirring constantly to toast the spices for 30 seconds. Pour in the undrained 400g can of diced tomatoes and 960ml low-sodium beef broth, stirring firmly to scrape up all browned bits (fond) from the bottom of the pot. Bring the entire mixture to a rolling boil over medium-high heat, which takes approximately 4 minutes.

Once the broth reaches a full rolling boil, add the cubed russet potatoes and sliced carrots to the pot, stirring to submerge all pieces. Reduce heat to medium-low (135°C/275°F) to maintain a gentle, steady simmer, then cover the pot with a tight-fitting lid. Cook for 20 minutes, stirring once at the 10-minute mark, until potatoes are fork-tender but not falling apart.

Remove the pot lid, add the 150g frozen sweet corn and 120g frozen cut green beans to the pot, stirring to evenly distribute the vegetables. Continue simmering uncovered for 5 minutes, until the frozen vegetables are heated through and bright in color. Turn off the stovetop heat, let the stew rest for 5 minutes to allow flavors to meld, then taste and adjust salt or pepper as needed before serving.