Nutrition Facts

Serving Size1
Total Fat9 g
Saturated Fat2.5 g
Sodium1,192 mg
Total Carbohydrate64 g
Dietary Fiber6.5 g
Protein29.5 g

Servings and Times


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

Ingredients and Preparation

Olive oil2 + 2 teaspoons
Beef round eye, visible fat removed and sliced into ¼-inch thick pieces1 pound
Salt2 dashes + ½ teaspoon
Freshly ground pepper2 dashes
Pale ale or light beer10 ounces
Water4 ounces
Beef bouillon cube1
Yukon Gold potatoes (1 pound), peeled and sliced crosswise into ⅛ to ¼-inch thick pieces2-3
Sweet potatoes (1 pound), peeled and sliced crosswise into ⅛ to ¼-inch thick pieces1-2
Yellow onions, sliced3
Fresh parsley, chopped¼ cup
  1. Directions
  2. 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.
  3. 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.
  4. Add the rest of the oil to the skillet and cook the onions for 2-3 minutes.
  5. 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.
  6. Cover and cook over low heat until the potatoes are soft and the meat is tender, about 45 minutes. Garnish with parsley and serve.