Beef and Beer With Yellow Potatoes

0503beef-beer-potatoes
Photo by David Lotus
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 545 calories
    • Calories 28 calories from fat
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 124 mg
    • Sodium 773 mg
    • Protein 47 mg
    • Carbohydrate 42 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 62 mg
  • February 2005

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 4 slices bacon, cut into 1/2-inch strips
  3. Check 1 2 1/2-pound rump roast, cut into 6 equal-size pieces
  4. Check 1tablespoon kosher salt
  5. Check 1/2teaspoon freshly ground black pepper
  6. Check 1/4teaspoon ground allspice
  7. Check 1pound onions (about 4 medium), peeled and sliced
  8. Check 2 cloves garlic, peeled and crushed
  9. Check 2cups canned tomatoes
  10. Check 2 12-ounce bottles dark beer
  11. Check 2tablespoons light brown sugar
  12. Check 1tablespoon minced fresh thyme
  13. Check 1tablespoon minced fresh rosemary
  14. Check 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.