Ingredients
- 4 carrots
- 2 onions
- 2 garlic (cloves)
- 2 bay leaves
- 2 russet potatoes
- 1 1/2 chunks
- 1 salt
- 3 pound beef stew meat (boneless)
- 1 qt regular strength beef broth
- 12 oz beer
- 2 cup cabbage
- 1 cup celery
- 3/8 cup dry wine (red)
- 3/8 cup all purpose flour
- 2 tablespoon sugar
- 1 tablespoon worcestershire sauce
- 1 teaspoon thyme (dried)
- 1/4 teaspoon black pepper
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.
