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Title: Son of a Son Of A Bitch Stew
Categories: Stew Meat Vegetable
Yield: 6 Servings

3lbBoneless beef stew meat, fat trimmed
2 Large onions, chopped
2 Cloves garlic, minced
1tbWorcestershire sauce
1/3cDry red wine
1/3cAll purpose flour
2tbSugar
1tsDried thyme
1/4tsBlack pepper
1qtRegular strength beef broth
1 Bottle or can (12 oz) beer
2 Large russet potatoes, peeled and cut into 1 1/2" chunks
4 Large carrots, sliced 1/2" thick
2cCoarsley chopped cabbage
1cCoarsley chopped celery
2 Dried bay leaves
  Salt

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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