ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef and Beer with Yellow Potatoes

Photo: David Loftus
Yield Makes 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 slices bacon, cut into ½-inch strips
  • 1 2½-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 ½-inch chunks

Nutrition Information

  • calcium 62 mg
  • calories 545
  • caloriesfromfat 28 %
  • carbohydrate 42 g
  • cholesterol 124 mg
  • fat 17 g
  • fiber 4 g
  • iron 5 mg
  • protein 47 mg
  • satfat 5 g
  • sodium 773 mg

How to Make It

  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. 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. 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.