Son-of-a-son-of-a-b#@$* Stew Recipe

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Son-of-a-Son-of-a-B#@$* Stew

Carolyn Haas

By
@Linky1

I found this recipe in a Sunset 1994 book. The name was intriguing so I had to save the recipe before I got rid of the book!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
2 Hr 30 Min
Method:
Stove Top

Ingredients

3 lb
beef top round steak, boneless
2 large
onions, chopped
2 clove
garlic, minced or pressed
1 Tbsp
worcestershire sauce
1/3 c
dry red wine
1/3 c
all purpose flour
2 Tbsp
sugar
1 tsp
dried thyme leaves
1/4 tsp
pepper
1 qt
beef broth
12 oz
beer
2 large
russet potatoes, peeled and cubed (about 1 lb)
4 large
carrots, slices (about 1 lb)
2 c
cabbage, chopped
1 c
celery, chopped
2
bay leaves
salt, to taste

Step-By-Step

1In 6- to 8-quart Dutch oven, combine beef, onions, garlic and Worcestershire sauce. Cover and cook over medium high heat for 30 minutes.
2Uncover, stir often until liquid evaporates and residue turns brown. Add wine and stir to release browned bits.
3In a small bowl, stir together flour, sugar, thyme and pepper. Gradually stir in 1 c. broth until mixture is smooth. Add to beef along with rest of liquid. Add beer, potatoes, carrots, cabbage, celery and bay leaves. Cover and simmer until meat is tender, about 1 1/2 - 2 hours. Season to taste.

About this Recipe

Main Ingredient: Beef
Regional Style: Southwestern