This recipe was featured on|
"You're the Chef" episode #212.
Buy this episode from WVIA.
|4 lb.||beef bottom round or chuck|
|as needed||ground black pepper|
|1/4 c.||salad oil|
|1 1/2 lb.||Spanish onions, sliced across the ribs|
|2 Tbsp.||fresh chopped garlic|
|2 each||12 oz. bottle beer (can be Pilsner or stout)|
|1 Tbsp.||tomato paste|
|1 each||sprig, fresh rosemary|
|4 each||bay leaves|
|4 each||baking potatoes, peeled and shaped into footballs (tournees)|