Well, that’s not quite the real name this beef stew picked up in the Old West, but it’s enough to give you the idea. On the trail, this stew was made with meat plus many organs – including something truly gross called the “marrow gut.” Thankfully, this modernized version is a bit sanitized as well. And as any cowboy who actually says “son of a gun” would happily tell you: It’s dang good!
3 pound boneless beef stew meat, fat trimmed
2 onions, chopped
2 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
¼ teaspoon ground red pepper
1 quart regular strength beef broth
12 ounces Shiner Bock beer (1 can or bottle)
2 russet potatoes, peeled, cut into 1 1/2 inch chunks
4 carrots, sliced 1/2 inch thick
2 cup coarsely chopped cabbage
1 cup coarsely chopped celery
2 bay leaves
Salt to taste
Hot sauce to taste
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 peppers with one cup of the broth. Add to beef along with the remaining broth. Add beer, potatoes, carrots, cabbage, celery and bay leaves. Adjust heat to maintain a simmer. Cover and simmer until meat is very tender when pierced. Season with salt. Serves 8-10.
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