Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Boneless beef stew meat, 1 Bottle or can (12 oz) beer
-fat trimmed 2 Large russet potatoes,
2 Large onions, chopped -peeled and cut into 1 1/2"
2 Cloves garlic, minced -chunks
1 tb Worcestershire sauce 4 Large carrots, sliced 1/2"
1/3 c Dry red wine -thick
1/3 c All purpose flour 2 c Coarsley chopped cabbage
2 tb Sugar 1 c Coarsley chopped celery
1 ts Dried thyme 2 Dried bay leaves
1/4 ts Black pepper Salt
1 qt Regular strength beef broth

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 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.

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