Beef and Beer Stew

  • 3 Tbs. olive oil
  • 4 slices bacon, diced
  • 2-1/2 lb. rump roast or bottom round, cut into 6 equal portions, or 2-1/2 lb. precut stew meat
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 4 med onions, thickly sliced
  • 2 cloves garlic, crushed
  • 1 can (14.5oz.) diced tomatoes
  • 2 12oz. bottles dark beer, such as brown ale
  • 2 Tbs. light brown sugar
  • 1 Tbs. minced fresh thyme or 1 tsp. dried thyme
  • 1 Tbs. minced fresh rosemary or 1 tsp. dried rosemary
  • 1-1/2 lb. Yukon gold potatoes, cut into 1-1/2-inch chunks

Heat oven to 350.

Place the oil and bacon in a Dutch oven over medium heat. Fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside. Season the beef with the salt and pepper. Add some of the beef tot the pot, being careful not to crown the pieces. Cook until browned, about 7 minutes per side. Transfer to the plate with the bacon; set aside. Repeat with the remaining beef. Add the onions and garlic to the pot and cook until softened, about 7 minutes. Spoon off and discard any excess fat. Return the beef and bacon to the pot and add the tomatoes, beer, brown sugar, thyme and rosemary. Bring to a simmer. Cover and transfer to oven. After 10 minutes, check to see if the stew is simmering; if not, increase oven temperature by 25 degrees. Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes more. To serve, ladle the stew into individual bowls.

Date Added:April 05, 2009
Classification:Soups & Stews
Source:Martha Stewart
Course:Main Course

Bake, Stovetop


Core (Plus points for beer and bacon.)