Mulligan Stew

Pat dry the cubes of meat with a paper towel to absorb excess moisture, then sprinkle with salt and pepper.
Heat up 1 tablespoon of oil in a Dutch oven over medium high heat until it starts to smoke. Sear the cubes of meat on all surfaces until they have a deep color, working in small batches to avoid overcrowding. Add more oil with each batch.
Turn the heat to medium high and deglaze the pot by pouring in ¼ cup of beef broth and scraping the bottom of the pot with a wooden turner to get all the brown bits off. Pour the juices over the two plates of seared meat to build flavor.
Carefully wipe out the Dutch oven with a paper towel. Add 1 tablespoon of oil and place over medium high heat, then cook the onion until it's golden. Add the garlic and cook until fragrant, about 1 minute, then add the dried spices and cook for 30 seconds.
Deglaze the pan again with ¼ cup of beef stock, then add the seared beef cubes and the rest of the beef stock.
Cover and bring to a boil, then lower the heat to medium low and simmer for 1 hour and 15 minutes, stirring occasionally.
Add the crushed tomatoes, potatoes, carrots, celery, and lima beans. Stir, cover, and bring to a boil, then reduce the heat to medium low and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasonings. Stir in the cabbage and green beans. Cover and simmer for another 15 minutes.
Remove it from the heat and stir in the parsley. Serve hot with fresh bread, such as our Irish brown bread.