what you'll need:
a dutch oven (or oven-proof pot with tight fitting lid)
6tbsp olive oil
4 slices thick cut bacon
2 1/2 lbs precut stew meat seasoned with salt and pepper
3 med onions thickly sliced
2 cloves of garlic-crushed (don't drain)
1-14.5 oz can diced tomatoes
2-12 oz bottles of dark beer (Amber Bock or Gunniess work well)
2 Tbsp light brown sugar
1 tsp dried thyme (or 1 Tbsp fresh)
1 tsp dried rosemary (or 1 Tbsp fresh)
1 1/2 lbs of yukon gold potatoes cut into chunks
preheat the oven to 350. place bacon and oil in dutch oven over medium heat. fry bacon until crisp and transfer to paper towel lined plate. brown beef in pot (being careful not to crowd the pieces) transfer to plate with the bacon. add onions and garlic to pot and cook until softened, about 7 minutes, spoon off and discard any excess fat. return beef and bacon to the pot. add tomatoes, beer, brown sugar, rosemary, and thyme. bring to a simmer. cover with lid and transfer to oven. check stew after 10 minutes to make sure it's still simmering; if not, increase oven temp by 25 degrees. cook in oven until meat is falling apart, about 2 hours. add the potatoes and cook until tender about 30 minutes more.
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