BEEF AND BEER WITH YELLOW POTATOES

NUTRITIONAL INFORMATION

    Per Serving
    Calories        545
    Calories From Fat       28%
    Calcium      62mg
    Carbohydrate        42g
    Cholesterol    124mg
    Fat         17g
    Fiber          4g
    Iron       5mg
    Protein     47mg
    Sat Fat          5g
    Sodium    773mg

INGREDIENTS


    2 tablespoons olive oil
    4 slices bacon, cut into 1/2-inch strips
    1 2 1/2-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 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.