Monday, January 31, 2011

Beer Braised Beef with Onions and Dumplings

Some might call this a pot roast. We used an eye of chuck roast and dredged it in seasoned flour. Brown it in an oven proof pot. When it is browned, remove it to a plate and add 1t dried thyme, 2t dried rosemary and a bay leaf. Cook until the spices are fragrant and then add a 12 oz. bottle of a stout, like Guinness and 1/2 of a 14 oz. can of beef stock. Use the remaining stock to add during cooking if needed. Return the meat and smother it with 2 large sliced onions. Cover and cook in a 275 degree oven for about 3 hrs, until the meat is fork tender. The dumpling batter is made by mixing 1C flour, 1t baking powder and two eggs until a very stiff batter is formed. Add a few tablespoons of water to make the dough workable if necessary. Use a spoon to add the dough to the meat and sauce mixture and simmer on top of the stove until the dumplings are done. This dish can handle a big red wine or a beer if you prefer.



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