Son Of A Son Of A Bitch Stew |
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Category |
Stews |
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Ingredients And Procedures |
| Ingredients | | | 3 | pound | boneless beef stew meat, fat trimmed | | | 2 | each | onions, chopped | | | 2 | each | garlic cloves, minced | | | 1 | tablespoon | worcestershire sauce | | | 1/3 | cup | dry red wine | | | 1/3 | cup | all purpose flour | | | 2 | tablespoon | sugar | | | 1 | teaspoon | dried thyme | | | 1/4 | teaspoon | black pepper | | | 1 | qt | regular strength beef broth | | | 12 | oz | beer (1 can or bottle) | | | 2 | each | russet potatoes, peeled, cut into 1 1/2 inch chunks | | | 4 | each | carrots, sliced 1/2 inch thick | | | 2 | cup | cabbage, coarsley chopped | | | 1 | cup | celery, coarsley chopped | | | 2 | each | bay leaves | | | 1 | | salt | | | | | |
Directions:
| In a 6-8 quart pan or Dutch oven, combine beef, onions, garlic and worcestershire. Cover and cook over medium-high heat for 30 minutes.
Uncover and stir often until liquid evaporates and it's residue turns dark brown. Add wine and stir to release browned bits. Smoothly mix flour, sugar, thyme and pepper with one cup of the broth. Add to beef along with the remaining broth. Add beer, potatoes, carrots, cabbage, celery and bay. Adjust heat to maintain a simmer. Cover and simmer until meat is very tender when pierced. Season to taste with salt.
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