"Son Of A Son Of A Bitch Stew"

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Ingredients
3	pound	boneless beef stew meat, fat trimmed
2	each	onions, chopped
2	each	garlic cloves, minced
1	tablespoon	worcestershire sauce
1/3	cup	dry red wine
1/3	cup	all purpose flour
2	tablespoon	sugar
1	teaspoon	dried thyme
1/4	teaspoon	black pepper
1	qt	regular strength beef broth
12	oz	beer (1 can or bottle)
2	each	russet potatoes, peeled, cut into 1 1/2 inch chunks
4	each	carrots, sliced 1/2 inch thick
2	cup	cabbage, coarsley chopped
1	cup	celery, coarsley chopped
2	each	bay leaves
1		salt
Directions:
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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