Beer-Braised Pot Roast with Herb DumplingsBy Laura Bashar
- Meal: Entree
- Seasonality: FallWinter
- Difficulty: Moderate
- Serves: 8
- Time: 30 minutes + cook time
- Beer Style: Brown Ale
This recipe for beer-braised pot roast from Laura Bashar of Family Spice includes easy dumplings cooked right in the stew. Choose your favorite brown ale to use in the braise and serve alongside the meal.
- 2 1/2 lb London broil, cut into 2-inch cubes
- 1 Tbsp all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper, ground
- 1 tsp extra-virgin olive oil
- 4 slices of prosciutto, diced
- 1 large onion, sliced
- 1 lb mushrooms, sliced
- 1 1/2 cup beer
- 2 cup beef broth
- 1 bouquet garni, sprigs of parsley, thyme & bay leaf tied together
- 1/2 cup milk
- 2 Tbsp butter, unsalted
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tsp chives, chopped
- 2 tsp thyme, fresh, chopped
- 2 tsp rosemary, fresh, chopped
- 2 sprigs of thyme, fresh
In a large bowl stir and combine:
2 1/2 lb London broil , cut into 2-inch cubes
1 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper, ground
Heat a large Dutch oven over medium-high heat and add:
1 tsp extra-virgin olive oil
4 slices of prosciutto, diced
Cook until lightly browned, approximately 5 minutes.
1 large onion , sliced
Remove the onions and prosciutto with a slotted spoon to a large plate.
Add beef cubes in batches to hot oil.
Brown all sides and remove beef to plate with onions.
Repeat steps 6 & 7 until all the meat is browned.
Return everything to the Dutch oven and mix in:
1 lb mushrooms , sliced
1 1/2 cup beer
2 cup beef broth
Bring to boil, then reduce heat to low.
Place in the stew:
1 bouquet garni , sprigs of parsley, thyme & bay leaf tied together
Cook covered for 2 hours.
Approximately 20 minutes prior to serving, prepare the dumplings.
In a medium-sized bowl, heat in the microwave on high for 45-60 seconds until butter melts:
1/2 cup milk
2 Tbsp butter, unsalted
Stir in with a wooden spoon:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp chives, chopped
2 tsp thyme, fresh, chopped
2 tsp fresh rosemary, chopped
Mix until ingredients are all combined and a wet dough is formed. Do not over mix.
Using two spoons, drop golf-ball sized balls of dough into the Dutch oven with the pot roast. If pot roast has been turned off, make sure it is reheated and hot before adding the dough to the pot roast.
Push dough balls into the liquid to coat.
Repeat with remaining dough. You should have approximately 8 dumplings.
Cover pot and cook over low heat, covered until dumplings double in size, approximately 15-20 minutes.
Transfer pot roast to serving bowl.
Sprinkle over pot roast with the leaves from:
2 sprigs of thyme, fresh
Laura Bashar, author of FamilySpice.com, is a recipe developer, graphic designer, photographer, food writer, wife and mom of three living in San Diego, Calif. She’s on a mission to get families, including her own, back at the dinner table!