Beef and Beer Stew

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. 1

   Preheat oven to 350 degrees F.

2. 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. 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. 4

   Add onions and garlic to the pot and cook until softened, about 7 minutes.

5. 5

   Return beef and bacon to the pot and add the tomatoes, beer, brown sugar, thyme, and rosemary. Bring to a simmer.

6. 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. 7

   Cook for about 2 hours.

8. 8

   Then add potatoes and cook for about 1 hour more.

9. 9

   Meat should be falling apart and potatoes should be soft.