Real Simple, Meals Made Easy
| hands on time: 25 minutes
| total time: 3 hours, 15 minutes
6 tablespoons olive oil
4 slices bacon, diced
2 ½ pounds rump roast or bottom round, cut into 6 equal portions or 2 ½ pounds precut stew meat
½ teaspoon kosher salt
¼ teaspoon black pepper
4 medium yellow onions, thickly sliced
2 cloves garlic, crushed
1-14.5-ounce can diced tomatoes
2-12 ounce bottles dark beer (such as brown ale)
2 tablespoons maple syrup
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1 ½ pounds sweet potatoes, cut into 1 ½ inch chunks
1. Heat oven to 350 degrees. 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.
2. Season the beef with the salt and pepper. Add some of the beef to the pot, being careful not to crowd the pieces. Cook until browned, about 7 minutes per side. Transfer to the plate with the bacon; set aside. Repeat with the remaining beef.
3. Add the onion and garlic to the pot and cook until softened, about 7 minutes. Spoon off and discard any excess fat. Cut the cooled beef into 1-inch chunks. Return the beef and bacon to the pot and add the tomatoes, beer, maple syrup, thyme, and rosemary. Bring to a simmer. Cover and transfer to the oven.
4. After 10 minutes, check to see if the stew is simmering; if not, increase oven temperature by 25 degrees. Cook until the meat is apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes more. To serve, ladle the stew into individual bowls.
A Dutch oven may be old fashioned, but it’s not outdated. Use this ovenproof pot with a tight-fitting lid for stews, roasts, and braises.