Son Of A Son Of A Bitch Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless beef stew meat - fat trimmed
2 lbs	908g / 32oz	Onions - chopped (large)
2		Garlic - minced
1 tablespoon	15ml	Worcestershire sauce
1/3 cup	78ml	Dry red wine
1/3 cup	20g / 0.7oz	All purpose flour
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Dried thyme
1/4 teaspoon	1.3ml	Black pepper
1		Regular strength beef broth
1		Or can - (12 oz) beer
2		Russet potatoes - peeled and cut into (large)
4		Carrots - sliced 1/2" (large)
2 cups	292g / 10oz	Cabbage - coarsely chopped
1 cup	110g / 3.9oz	Celery - coarsely chopped
2		Dried bay leaves
		Salt

Recipe Instructions

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.

Source:
The Complete Chinese Cookbook by Jacki Passmore and Daniel P

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