Recipe for Son of a Son of a Bitch Stew 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 lb Boneless beef stew meat, fat trimmed
2 lrg onions, chopped
2 x Cloves garlic, minced
1 tbl Worcestershire sauce
1/3 cup Dry red wine
1/3 cup All purpose flour
2 tbl Sugar
1 tsp Dried thyme
1/4 tsp Black pepper
1 qt Regular strength beef broth
1 bot or can (12 oz) beer
2 lrg russet potatoes, peeled and cut into 1 1/2" chunks
4 lrg carrots, sliced 1/2" thick
2 cup Coarsley chopped cabbage
1 cup Coarsley chopped celery
2 x Dried bay leaves
Instructions:
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 its 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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