Son of a bitch stew

Yield: 6 Servings

Measure Ingredient
3 pounds Boneless beef stew meat, fat trimmed
2 \N Large onions, chopped
2 \N Cloves garlic, minced
1 tablespoon Worcestershire sauce
⅓ cup Dry red wine
⅓ cup All purpose flour
2 tablespoons Sugar
1 teaspoon Dried thyme
¼ teaspoon Black pepper
1 quart Regular strength beef broth
1 \N Bottle or can (12 oz) beer
2 \N Large russet potatoes, peeled and cut into 1 1/2\" chunks
4 \N Large carrots, sliced 1/2\" thick
2 cups Coarsley chopped cabbage
1 cup Coarsley chopped celery
2 \N Dried bay leaves
\N \N Salt

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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