Beef and Beer With Yellow Potatoes

Beef and Beer With Yellow Potatoes
David Lotus
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Serves 6
preparation
25
minutes
cooking
180
minutes

Ingredients

2
tablespoons
olive oil
4
slices bacon, cut into 1/2-inch strips
1
2 1/2-pound rump roast, cut into 6 equal-size pieces
1
tablespoon
kosher salt
1/2
teaspoon
freshly ground black pepper
1/4
teaspoon
ground allspice
1
pound
onions (about 4 medium), peeled and sliced
2
cloves garlic, peeled and crushed
2
cups
canned tomatoes
2
12-ounce bottles dark beer
2
tablespoons
light brown sugar
1
tablespoon
minced fresh thyme
1
tablespoon
minced fresh rosemary
4
Yukon Gold or Yellow Finn potatoes, peeled and cut into 1 1/2-inch chunks

Directions

  1. Preheat oven to 350° F. Put the oil and bacon in a large casserole and cook until the bacon is crispy. Remove the bacon and set aside.
  2. Season the beef with the salt, pepper, and allspice and sear in the bacon drippings and oil until nicely browned, 3 to 4 minutes per side. Remove from casserole and set aside.
  3. Brown the onions and garlic in the casserole. Return the beef and bacon to the casserole. Add the tomatoes, beer, sugar, thyme, and rosemary and bring to a simmer. Cover the casserole and place on bottom rack of oven. After 10 minutes, check to make sure it's simmering; turn heat up 25° F if not. Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes. Serve hot.  
Katy Sparks
February 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 28 %
  • Calcium 62 mg
  • Carbohydrate 42 g
  • Cholesterol 124 mg
  • Fat 17 g
  • Fiber 4 g
  • Iron 5 mg
  • Protein 47 mg
  • Sat Fat 5 g
  • Sodium 773 mg
What does this mean? See Nutrition 101.

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