Amount
Ingredient
Preparation



3
pounds
stewing beef

fat trimmed



2
each
onions

chopped



2
each
garlic cloves

minced



1
tablespoon
worcestershire sauce





1/3
cup
red wine

dry



1/3
cup
flour





2
tablespoons
sugar





1
teaspoon
thyme leaves





1/4
teaspoon
black pepper





1
quart
beef broth





12
ounces
beer

one can or bottle



2
each
potatoes

russet baking potatoes, peeled, cut into 1 1/2 inch chunks



4
each
carrots

sliced 1/2 inch thick



2
cups
cabbage

coarsley chopped



1
cup
celery

coarsley chopped



2
each
bay leaves





1
x
salt

 In a 6-8 quart pan or Dutch oven, combine beef, onions, garlic and worcestershire. Cover and cook over medium-high heat for 3 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