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son-of-a-son-of-a-b#@$* stew

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I found this recipe in a Sunset 1994 book. The name was intriguing so I had to save the recipe before I got rid of the book!

(1 rating)
yield 6 -8
prep time 30 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For son-of-a-son-of-a-b#@$* stew

  • 3 lb
    beef top round steak, boneless
  • 2 lg
    onions, chopped
  • 2 clove
    garlic, minced or pressed
  • 1 Tbsp
    worcestershire sauce
  • 1/3 c
    dry red wine
  • 1/3 c
    all purpose flour
  • 2 Tbsp
    sugar
  • 1 tsp
    dried thyme leaves
  • 1/4 tsp
    pepper
  • 1 qt
    beef broth
  • 12 oz
    beer
  • 2 lg
    russet potatoes, peeled and cubed (about 1 lb)
  • 4 lg
    carrots, slices (about 1 lb)
  • 2 c
    cabbage, chopped
  • 1 c
    celery, chopped
  • 2
    bay leaves
  • salt, to taste

How To Make son-of-a-son-of-a-b#@$* stew

  • 1
    In 6- to 8-quart Dutch oven, combine beef, onions, garlic and Worcestershire sauce. Cover and cook over medium high heat for 30 minutes.
  • 2
    Uncover, stir often until liquid evaporates and residue turns brown. Add wine and stir to release browned bits.
  • 3
    In a small bowl, stir together flour, sugar, thyme and pepper. Gradually stir in 1 c. broth until mixture is smooth. Add to beef along with rest of liquid. Add beer, potatoes, carrots, cabbage, celery and bay leaves. Cover and simmer until meat is tender, about 1 1/2 - 2 hours. Season to taste.
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