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How To make Son Of A Son Of A Bitch Stew

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Ingredients
3
pound
boneless beef stew meat, fat trimmed
2
each
onions, chopped
2
each
garlic cloves, minced
1
tablespoon
worcestershire sauce
1/3
cup
dry red wine
1/3
cup
all purpose flour
2
tablespoon
sugar
1
teaspoon
dried thyme
1/4
teaspoon
black pepper
1
qt
regular strength beef broth
12
oz
beer (1 can or bottle)
2
each
russet potatoes, peeled, cut into 1 1/2 inch chunks
4
each
carrots, sliced 1/2 inch thick
2
cup
cabbage, coarsley chopped
1
cup
celery, coarsley chopped
2
each
bay leaves
1

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 it's 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.

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