Beef and Beer Stew

• 6 tablespoons olive oil
• 4 slices bacon, diced
• 2 12 lbs stew meat (I usually cut a beef rump roast)
• 12 teaspoon kosher salt
• 14 teaspoon black pepper
• 4 yellow onions, thickly sliced (I use only 2)
• 2 garlic cloves (crushed)
• 1 (14 1/2 ounce) can diced tomatoes
• 2 (12 ounce) bottles brown ale (New Castle is what I use)
• 2 tablespoons light brown sugar
• 1 teaspoon dried thyme (can use fresh thyme, use 1 tablespoon)
• 1 teaspoon dried rosemary (can use fresh rosemary, use 1 tablespoon)
• 1 12 lbs yukon gold potatoes (cut into chunks)

1. Preheat oven to 350 degrees F.
2. While preheating, place the oil and bacon in a Dutch oven over medium heat and fry bacon until crisp.
3. Set aside.
4. (I wipe off excess grease from bacon).
5. Season the beef with salt and pepper, then brown beef a little at a time, do not overcrowd the pieces.
6. Set aside with bacon.
7. Repeat until all beef is browned.
8. Add onions and garlic to the pot and cook until softened, about 7 minutes.
9. Return beef and bacon to the pot and add the tomatoes, beer, brown sugar, thyme, and rosemary.
10. Bring to a simmer.
11. Cover and transfer to oven.
12. Check after 10 minutes to see if stew is still simmering, if not, increase oven temperature by 25 degrees.
13. Cook for about 2 hours.
14. Then add potatoes and cook for about 1 hour more.
15. Meat should be falling apart and potatoes should be soft.

olive oil, bacon, stew meat, kosher salt, black pepper, yellow onions, garlic, tomatoes, brown ale, light brown sugar, thyme, rosemary, gold potatoes

Taken from www.food.com/recipe/beef-and-beer-stew-341098 (may not work)