Yield: 6 servings
|3 pounds||Boneless beef stew meat, fat trimmed|
|2||Large onions, chopped|
|2||Cloves garlic, minced|
|1 tablespoon||Worcestershire sauce|
|⅓ cup||Dry red wine|
|⅓ cup||All purpose flour|
|1 teaspoon||Dried thyme|
|¼ teaspoon||Black pepper|
|1 quart||Regular strength beef broth|
|1||Bottle or can (12 oz) beer|
|2||Large russet potatoes, peeled and cut into 1 1/2" chunks|
|4||Large carrots, sliced 1/2" thick|
|2 cups||Coarsley chopped cabbage|
|1 cup||Coarsley chopped celery|
|2||Dried bay leaves|
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.