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Son Of A Son Of A Bitch Stew

Son of a Son of a Bitch Stew recipe image
This hearty stew is a comforting classic that delivers deep, savory flavors in every spoonful. Boneless beef stew meat braises slowly in a rich mixture of red wine, beer, and beef broth until fork-tender. The dish is loaded with earthy vegetables including chunky russet potatoes, sliced carrots, crisp celery, and coarsely chopped cabbage, all infused with aromatic garlic, onions, thyme, and bay leaves. The flour and sugar added during cooking create a slightly thickened, glossy sauce that clings beautifully to the meat and veggies. Perfect for cold evenings, this one-pot meal requires minimal active effort but yields maximum satisfaction. It serves a crowd easily and reheats wonderfully, making it an ideal candidate for meal prep or casual family dinners.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 851.2
Description
This hearty stew is a comforting classic that delivers deep, savory flavors in every spoonful. Boneless beef stew meat braises slowly in a rich mixture of red wine, beer, and beef broth until fork-tender. The dish is loaded with earthy vegetables including chunky russet potatoes, sliced carrots, crisp celery, and coarsely chopped cabbage, all infused with aromatic garlic, onions, thyme, and bay leaves. The flour and sugar added during cooking create a slightly thickened, glossy sauce that clings beautifully to the meat and veggies. Perfect for cold evenings, this one-pot meal requires minimal active effort but yields maximum satisfaction. It serves a crowd easily and reheats wonderfully, making it an ideal candidate for meal prep or casual family dinners.
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
  • 1 bottle (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
  • to taste salt
Directions
  1. 1
    In a 6-8 quart pan or Dutch oven, combine the beef stew meat, chopped onions, minced garlic, and Worcestershire sauce.
  2. 2
    Cover the pan and cook over medium-high heat for 30 minutes, allowing the meat to brown and release juices.
  3. 3
    Uncover the pan and stir often until the liquid evaporates and the residue turns dark brown and caramelized.
  4. 4
    Pour in the dry 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, thyme, and black pepper with one cup of the beef broth until no lumps remain.
  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, chopped celery, and bay leaves to the pot.
  8. 8
    Adjust the heat to maintain a gentle simmer, ensuring the liquid bubbles slightly but does not boil vigorously.
  9. 9
    Cover the pot and simmer for approximately 1 to 1.5 hours, or until the meat is very tender when pierced with a fork and vegetables are cooked through.
  10. 10
    Season to taste with salt, adjusting as needed based on the saltiness of the broth and beer.

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.

Note

Storage: Allow the stew to cool completely before refrigerating. It will keep in an airtight container for 3-4 days. The flavors often improve the next day.

Freezing: This stew freezes well. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations: You can substitute the beer with additional beef broth or a non-alcoholic beer alternative if desired. For a richer texture, stir in a splash of heavy cream at the end.

Tips: Cut all vegetables into uniform sizes to ensure even cooking. If the stew is too thin after simmering, you can mix a little more flour with water and stir it in to thicken.

Safety: Ensure the internal temperature of the beef reaches at least 165&# 194;°F (74°C) for safe consumption.

Keywords: beef stew, braised beef, beer stew, comfort food, one pot meal, hearty dinner, root vegetables, cabbage stew, wine reduction, slow cooked, family dinner, winter recipe, meat and veg, dutch oven, savory stew, protein rich, easy stew, classic stew, homestyle, batch cooking
Read it online: https://www.chefs-mate.com/recipe/son-of-a-son-of-a-bitch-stew/