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Son Of A Bitch Stew

Son of a Bitch Stew recipe image
This hearty "Son Of A Bitch" stew is a no-nonsense, flavorful dish that delivers deep, savory satisfaction. The beef is slowly braised with red wine and beer, creating a rich, tender texture that melts in your mouth. Chunks of potato, carrots, celery, and cabbage absorb the savory broth, adding heartiness and natural sweetness. It&# 226;€™s the perfect meal for cold evenings or when you need a robust, protein-packed dinner that tastes like it simmered all day. Simple ingredients come together to create a complex, home-style flavor profile that is both warming and deeply comforting.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 851.2
Description
This hearty "Son Of A Bitch" stew is a no-nonsense, flavorful dish that delivers deep, savory satisfaction. The beef is slowly braised with red wine and beer, creating a rich, tender texture that melts in your mouth. Chunks of potato, carrots, celery, and cabbage absorb the savory broth, adding heartiness and natural sweetness. It&# 226;€™s the perfect meal for cold evenings or when you need a robust, protein-packed dinner that tastes like it simmered all day. Simple ingredients come together to create a complex, home-style flavor profile that is both warming and deeply comforting.
Ingredients
  • 3 lbs Boneless beef stew meat,
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoons Worcestershire sauce
  • 1/3 cups dry red wine
  • 1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoons dried thyme
  • 1/4 teaspoons black pepper
  • 1 quart regular strength beef broth
  • 12 oz beer
  • 4 large carrots, sliced 1/2-inch thick
  • 2 cups coarsely chopped cabbage
  • 1 cups coarsely chopped celery
  • 2 dried bay leaves
  • salt, to taste
Directions
  1. 1
    In a 6-8 quart Dutch oven or heavy pan, combine the beef stew meat, chopped onions, minced garlic, and Worcestershire sauce.
  2. 2
    Cover the pot and cook over medium-high heat for 30 minutes to begin tenderizing the meat.
  3. 3
    Uncover the pot and stir often until the liquid evaporates and the residue in the pan turns dark brown, creating a flavorful crust.
  4. 4
    Pour in the red wine and stir vigorously to deglaze the pan, releasing the browned bits from the bottom.
  5. 5
    In a small bowl, smoothly mix the flour, sugar, dried thyme, and black pepper with one cup of the beef broth to create a slurry.
  6. 6
    Add the flour mixture to the beef along with the remaining beef broth, stirring to combine.
  7. 7
    Add the beer, potato chunks, carrot slices, chopped cabbage, celery, and bay leaves to the pot.
  8. 8
    Adjust the heat to maintain a gentle simmer.
  9. 9
    Cover and simmer until the meat is very tender when pierced with a fork, approximately 1 to 1.5 hours.
  10. 10
    Season with salt to taste before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 851.2kcal
% Daily Value *
Total Fat 51.1g79%
Saturated Fat 20.4g102%
Cholesterol 265.6mg89%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 88.5g177%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Keywords: beef stew, comfort food, braised beef, beer stew, winter meal, hearty soup, dinner recipe, root vegetables, cabbage stew, slow cooker, dutch oven, protein rich, meal prep, warm soup, rustic cooking, homestyle, beef broth, red wine, garlic, thyme
Read it online: https://www.chefs-mate.com/recipe/son-of-a-bitch-stew/