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| Home -> [Entrees, Meats, Stews, Vegetables] -> [Son of a son of a bitch stew Recipe] |
Son of a son of a bitch stew
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Entrees, Meats, Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 3
| lbs | Boneless beef stew meat | | | -fat trimmed | | 2
| | Large onions, chopped | | 2
| | Cloves garlic, minced | | 1
| tbsp | Worcestershire sauce | | 1/3
| cup | Dry red wine | | 1/3
| cup | All purpose flour | | 2
| tbsp | Sugar | | 1
| tbsp | Dried thyme | | 1/4
| tbsp | Black pepper | | 1
| quart | Regular strength beef broth | | 1
| | Bottle or can (12 oz) beer | | 2
| | Large russet potatoes | | | -peeled and cut into 1 ? | | | -chunks | | 4
| | Large carrots, sliced ? | | | -thick | | 2
| cup | Coarsley chopped cabbage | | 1
| cup | Coarsley chopped celery | | 2
| | Dried bay leaves | | | Salt |
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Procedures:
| 1 | In a 6-8 quart pan or dutch oven, combine beef, onions, garlic and worcestershire. | | 2 | Cover and cook over medium-high heat for 30 minutes. | | 3 | Uncover and stir often until liquid evaporates and it"s residue turns dark brown. | | 4 | Add wine and stir to release browned bits. | | 5 | Smoothly mix flour, sugar, thyme and pepper with one cup of the broth. | | 6 | Add to beef along with the remaining broth. | | 7 | Add beer, potatoes, carrots, cabbage, celery and bay. | | 8 | Adjust heat to maintain a simmer. | | 9 | Cover and simmer until meat is very tender when pierced. | | 10 | Season to taste with salt. |
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