Ingredients
- 4 carrots
- 2 onions
- 2 garlic (cloves)
- 2 bay leaves
- 2 russet potatoes
- 1 1/2 chunks
- 1 salt
- 1,400 gr beef stew meat (boneless)
- 950 ml regular strength beef broth
- 350 ml beer
- 270 gr cabbage
- 100 gr celery
- 80 ml dry wine (red)
- 40 gr all purpose flour
- 26 gr sugar
- 16 ml worcestershire sauce
- 2 gr thyme (dried)
- 1 gr 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.
