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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This recipe has been a favorite of me and my roommates. It takes some time to make, but it is worth the wait. A nice hearty dish for the winter. A dutch oven works well, and it can be a one-pot meal. Ingredients:
6 tablespoons olive oil |
4 slices bacon, diced |
2 1/2 lbs stew meat (i usually cut a beef rump roast) |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
4 yellow onions, thickly sliced (i use only 2) |
2 garlic cloves (crushed) |
1 (14 1/2 ounce) can diced tomatoes |
2 (12 ounce) bottles brown ale (new castle is what i use) |
2 tablespoons light brown sugar |
1 teaspoon dried thyme (can use fresh thyme, use 1 tablespoon) |
1 teaspoon dried rosemary (can use fresh rosemary, use 1 tablespoon) |
1 1/2 lbs yukon gold potatoes (cut into chunks) |
Directions:
1. Preheat oven to 350 degrees F.
2. While preheating, place the oil and bacon in a Dutch oven over medium heat and fry bacon until crisp. Set aside. (I wipe off excess grease from bacon).
3. Season the beef with salt and pepper, then brown beef a little at a time, do not overcrowd the pieces. Set aside with bacon. Repeat until all beef is browned.
4. Add onions and garlic to the pot and cook until softened, about 7 minutes.
5. Return beef and bacon to the pot and add the tomatoes, beer, brown sugar, thyme, and rosemary. Bring to a simmer.
6. Cover and transfer to oven. Check after 10 minutes to see if stew is still simmering, if not, increase oven temperature by 25 degrees.
7. Cook for about 2 hours.
8. Then add potatoes and cook for about 1 hour more.
9. Meat should be falling apart and potatoes should be soft.
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