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Beef and Beer Stew Recipe

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This recipe for Beef and Beer Stew is from The Chain Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp. olive oil
4 slices bacon-diced
2 1/2 lbs. rump roast or bottom round-cut into 6 equal portions
1/2 tsp. kosher salt
1/4 tsp. black pepper
4 medium yellow onions
2 garlic cloves-crushed
1-14.5 oz. can diced tomatoes
2-12 oz. bottles of dark beer
2 tbsp. light brown sugar
1 tbsp. minced fresh thyme or 1 tsp. dried thyme
1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary
1 1/2 lbs. Yukon gold potatoes-cut into 1 1/2 in. chunks
Directions:
Directions:
Heat oven to 350º. Place oil and bacon in a Dutch oven over medium heat. Fry the bacon until crisp and transfer to paper towel-lined plate and set aside. Season beef with salt and pepper. Add some of the beef to the pot without crowding pieces. Cook until browned (about 7 mins per side). Transfer to plate with bacon and set aside. Repeat with remaining beef. . Add onions and garlic to the pot and cook until softened (about 7 mins). Spoon off and discard and excess fat. Return beef and bacon to the pot and add tomatoes, beer, brown sugar, thyme, and rosemary. Bring to a simmer. Cook and transfer to oven. After 10 mins, check to see if simmering. If not, increase temperature by 25º. Cook until meat is falling apart (about 2 hours). Add potatoes and cook until tender (about 30 mins). Makes about 6 servings.

 

 

 

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