Sunday, January 6, 2013

Son Of, Son-of-a-Bitch Stew

S-O-B- Stew is a real recipe. It is over 100 years old. It was a nose to tail dish, served on the trail often. I found a Poet,s version a few years ago. ( see: Poet,s Son-of-a-Bitch Stew, back on 7/6/2009 ). This is a new version. No Organ meats  in this one. You can add them if you like, but then it's not Son, of S-O-B- Stew. I am a descendant of "The Cowboys" but I guess, not that much of one. I don't like Organs. Just saying.

2 pounds boneless beef stew meat
1 pound beef kielbasa, cut, ¼" to ½" slices
2 large onions, Large chunks
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/3 cup dry red wine
1/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon dried thyme
¼ teaspoon pepper. Fresh ground
1 Quart beef broth
1 can (12oz.) beer
2 large russet potatoes, peeled, cubed
4 large carrots, sliced 1¼-inch thick
2 cups cabbage, coarsely chopped
1 cup celery, 1¼- inch sliced
2 bay leaves

In a Deep, 12" dutch oven, over 12 to 14 charcoals, add meats, onion, garlic, Worcestershire sauce. Cover and cook about 30 minutes. Uncover and stir often until liquid evaporates and residues turn dark brown. Add wine and stir to release browned bits. In a small bowl, Stir together flour, sugar, thyme, and pepper. Gradually stir in 1 cup of broth until mixture is smooth. Add to beef along with remaining broth. Add beer, potatoes, carrots, cabbage, celery, and bay. Replace lid. Take 2 or 3 charcoals from the bottom and place on lid with more charcoals to number 17 or 18 and simmer until meat is very tender. About 1½ to 2 hours. Season to taste with sale. Serves about 6, or 3 Cowboys.

The Outlaw Gourmet
Don't rob yourself of good cookin'

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