Beef and Beer with Yellow Potatoes

2 T. olive oil
4 slices bacon, cut into
½ inch strips
1 2.5 lb rump roast, cut into 6 equal-sized portions
1 T. kosher salt
½ t. freshly ground black pepper
¼ t. ground allspice
1lb onions, peeled and sliced
2 cloves garlic, peeled and crushed
2 C. canned tomatoes
2 bottles of dark beer
2 T. light brown sugar
1 T. minced fresh thyme
1 T. minced fresh rosemary
4 Yukon Gold or Yellow Finn potatoes, peeled and cut into 1 ½ inch chunks
  • Preheat oven to 350 º F
  • Put the oil and bacon in a large casserole and cook until the bacon is crispy
  • Remove the bacon and set aside
  • Season the beef with salt, pepper, and allspice and sear in the bacon drippings and oil until nicely browned, 3-4 minutes per side
  • Remove from casserole and set aside
  • 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 up 25 º F if not
  • Cook until meat is falling apart, about 2 hours
  • Add the potatoes and cook until tender, about 30 minutes

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