Son Of A Son Of A Bitch Stew

Ingredients

1,400 gr beef stew meat
2 onions
2 garlic
16 ml worcestershire sauce
80 ml dry wine
40 gr all purpose flour
26 gr sugar
2 gr thyme
1 gr black pepper
950 ml regular strength beef broth
350 ml beer
2 russet potatoes
1 1/2 chunks
4 carrots
270 gr cabbage
100 gr celery
2 bay leaves
1 salt

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.