Son Of A Son Of A Bitch Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Boneless beef stew meat, fat trimmed
2 Large: onions, chopped
2 Cloves: garlic, minced
1 tbsp: Worcestershire sauce,
1/3 cup: Dry red wine,
1/3 cup: All purpose flour,
2 tbsp: Sugar,
1 tsp: Dried thyme,
1/4 tsp: 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 cup: Coarsley chopped cabbage,
1 cup: Coarsley chopped celery,
2: Dried bay leaves,
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 its 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.
Source from luhu.jp
Worcestershire. Cover and cook over medium-high heat for 30 minutes.
Uncover and stir often until liquid evaporates and its 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.
Source from luhu.jp