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


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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
bay leaves
salt, to taste

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


  • 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.

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

Main Ingredient: Beef
Regional Style: Southwestern

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