I found this recipe years ago in Sunset magazine. The original name of the stew is Son-of-a-son-of-a-bitch stew. I believe it was from a dude ranch in the west. I have adjusted it a little bit…it had cabbage and something else I can’t remember in it before. Years ago when my son was doing lineman work in Wyoming and the crew was gone for 8 days at a time I would make this and freeze it for my son and some of the crew to heat up in a microwave at their hotel. It is definitely comfort food. This with a nice slice of artisan bread is a great meal. Your kitchen will smell wonderful when you make it! I have shared this recipe with friends over the years and a young friend said I should put this on the blog…thanks Ali!
Son of a Gun Stew
3 pounds boneless beef stew meat with the fat trimmed (I bought a chuck steak and made my own stew meat)
2 large onions, chopped
2 cloves garlic, pressed or finely minced
1 Tbsp. Worcestershire Sauce
1/3 cup dry red wine
1/3 cup all purpose flour
2 Tbsp. granulated sugar
1 tsp. dried thyme leaves
1/4 tsp. black pepper
1 quart beef broth
1 can beer (I use Bud Light, but use whatever you want. The more full bodied the beer the stronger the taste.)
4 large carrots, sliced
1 cup celery coarsely chopped
2 dried bay leaves
2 large Russet potatoes, peeled and cut in cubes
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 its residue turns dark brown. Add wine and stir to release browned bits.
Smoothly mix flour, sugar, thyme and pepper.
Mix in 1 cup of beef broth until smooth. Add to beef along with remaining broth.
Add beer, carrots, potatoes, celery and bay leaves. Adjust heat to maintain a simmer. Cover and simmer until meat is very tender when pierced and carrots and potatoes are done, about 1 1/2 to 2 hours. Season to taste with salt.
Serves 4-6 people