Beef and Beer with Yellow Potatoes
Recipe: #818
October 18, 2011
Categories: Roast Beef, Rump Roast, Onions, Fathers Day Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Alcohol, Beef Dinner, more
"This is a fabulous meal that can either be cooked in the oven or in a crock pot. It is rich in flavors from the beef cooked in the beer and bacon, and the potatoes soak up all of the flavors. This is great for family or guests, from week night to week-end. Source: Real Simple"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (638.3 g)
- Calories 791
- Total Fat - 28.7 g
- Saturated Fat - 8.5 g
- Cholesterol - 126.6 mg
- Sodium - 1478.7 mg
- Total Carbohydrate - 81.1 g
- Dietary Fiber - 6.8 g
- Sugars - 8.3 g
- Protein - 47.1 g
- Calcium - 80.7 mg
- Iron - 4 mg
- Vitamin C - 60.2 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Preheat oven to 350° Put the oil and bacon in a large casserole and cook until the bacon is crispy. Remove the bacon and set aside.
Step 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.
Step 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.
Step 4
Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes. Serve hot.
Tips
No special items needed.
0 Reviews
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