Nutrition Facts

Serving Size 1
Calories 471
Total Fat 9 g
Saturated Fat 2.5 g
Sodium 1,192 mg
Total Carbohydrate 64 g
Dietary Fiber 6.5 g
Protein 29.5 g

Servings and Times

Servings 4

Save leftovers for lunch or freeze for a quick future lunch or dinner.

Ingredients and Preparation

Ingredients Measures
Olive oil 2 + 2 teaspoons
Beef round eye, visible fat removed and sliced into ¼-inch thick pieces 1 pound
Salt 2 dashes + ½ teaspoon
Freshly ground pepper 2 dashes
Pale ale or light beer 10 ounces
Water 4 ounces
Beef bouillon cube 1
Yukon Gold potatoes (1 pound), peeled and sliced crosswise into ⅛ to ¼-inch thick pieces 2-3
Sweet potatoes (1 pound), peeled and sliced crosswise into ⅛ to ¼-inch thick pieces 1-2
Yellow onions, sliced 3
Fresh parsley, chopped ¼ cup
  • Heat 2 teaspoons of the oil in a skillet over medium heat. Add half of the meat and brown on both sides. Season with a dash of salt and pepper, and transfer to a plate. Repeat with the remaining meat.
  • Pour beer and water into the skillet and add the bouillon cube. Scrape brown bits off the bottom of the pan and then transfer the pan juices to a bowl with a pour spout or a large measuring cup.
  • Add the rest of the oil to the skillet and cook the onions for 2-3 minutes.
  • In a Dutch oven or large pot, layer ½ of the potatoes, the meat, the onions, and then the remaining potatoes (ie, begin and end with the potatoes). Season the top layer of potatoes with the remaining ½ teaspoon of salt and add the reserved pan juices.
  • Cover and cook over low heat until the potatoes are soft and the meat is tender, about 45 minutes. Garnish with parsley and serve.