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

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

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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!

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

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

Step-by-Step

  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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