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

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

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Carolyn Haas


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!


★★★★★ 1 vote

30 Min
2 Hr 30 Min
Stove Top


  • 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
  • 1 tsp
    dried thyme leaves
  • 1/4 tsp
  • 1 qt
    beef broth
  • 12 oz
  • 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

How to Make Son-of-a-Son-of-a-B#@$* Stew


  1. In 6- to 8-quart Dutch oven, combine beef, onions, garlic and Worcestershire sauce. Cover and cook over medium high heat for 30 minutes.
  2. Uncover, stir often until liquid evaporates and residue turns brown. Add wine and stir to release browned bits.
  3. In 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.

Printable Recipe Card

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

Main Ingredient: Beef
Regional Style: Southwestern

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