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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Son Of A Son Of A Bitch Stew Category Stews Total Hits 719 Rating | voted : 0 times The Recipe 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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