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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: 8
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.
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 8 quarts

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.

Read it online: https://www.chefs-mate.com/recipe/son-of-a-son-of-a-bitch-stew/