Beef and Beer Stew

Cooking With Rania - "Sunday Cooking for the Week Ahead"
KDKA Pittsburgh Today Live 9/12/2012

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Beef and Beer Stew

6 tablespoons olive oil
4 slices bacon - diced
2-1/2 pounds rump roast - cut into large chunks
Sea salt and coarsely ground black pepper to taste
4 medium yellow onions - thickly sliced
2 cloves garlic - crushed
1 - 14.5 ounce can diced tomatoes
2 - 12 ounce bottles dark beer
2 tablespoons brown sugar
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1-1/2 pounds Yukon gold potatoes - peeled - cut into 1-1/2 inch chunks

Heat oven to 350 degrees. Place oil and bacon in a Dutch oven over medium heat. Fry the bacon until crisp and transfer to paper towels to drain the fat. Season the beef with salt and pepper. Add some of the beef to the pot and cook until browned, about 7 minutes per side. Transfer to a platter. Repeat with remaining beef, again removing browned beef to the platter. Add the onions and the garlic to pot and cook until softened. Spoon off and discard excess fat. Return the beef and the bacon to the pot with the onions and garlic. Add the tomatoes, beer, brown sugar, thyme, and rosemary. Bring to a simmer; cover and transfer to the oven. Cook the stew for 2 hours or until the meat is falling apart. Add the potatoes and continue cooking until tender, about 30 minutes longer.

To serve: ladle the stew into individual bowls and serve with crusty bread and a green salad.

Serves: 6

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