Ingredients
- 2 tablespoons oil (olive oil)
- 4 bacon slices, cut into 1/2-inch strips
- 2 1/2 pound beef 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 yellow onions (about 4 medium), peeled and sliced
- 2 garlic cloves, peeled and crushed
- 2 cups canned tomatoes
- 2 bottles (12 ounces each) beer (dark beer)
- 2 tablespoons light brown sugar
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh rosemary, minced
- 4 Yukon Gold potatoes (peeled and cut into 1 1/2-inch size chunks)
How to Make
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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.
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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.
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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.
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Step 4: Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes. Serve hot.
We hope you enjoy this recipe!
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