My parents have been visiting us from Texas this past month. They have been enjoying themselves with the grandchildren, spoiling them and having fascinating conversations with them. The kiddos spent the night at Mimi and Papa’s so hubby and I could sneak a date in. I had an earful of stories the next morning waiting for me!
The Cotton Bowl was on tv, and my parents are LSU alumni so they were watching the game. Every time the Tigers scored, Papa would cheer.
Middle-Child asked: “Is that good for your people?”
There was conversation on who was going to sleep where. Discussion over the big Lotto jackpot and how Mimi would divvy up the money if Mimi won. Of course this led to which grandchild deserved more money than the other because one likes to waste money on coloring books and markers.
I had my parents over for dinner last week and served this pot roast. My kids had never had dumplings before. Seriously, what a bad mom I am for that, huh?
I explained them that they were similar to mashed potatoes. The Princess tried it and liked it. Of course, she always does.
Middle-Child doesn’t eat mashed potatoes and we couldn’t convince him to try it. The Professor insisted it wasn’t mashed potatoes and those green things in them were freaking him out. It was a frustrating time because our rule is that you have to try it once before you can say you don’t like it.
Fine by us grown-ups. We loved the dumplings. And they were a nice change from the usual mashed potatoes! The rest of the story is gross and bothersome, so I will end it there. Let’s just say that dinner conversation with kids is always an interesting event.
Especially in our house.
- 2 1/2 lb London broil, cut into 2-inch cubes
- 1 cup and 1 TBS all-purpose flour, divided
- 1 tsp salt
- 1/4 tsp ground black pepper
- 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 TBS unsalted butter
- 2 tsp baking powder
- 2 tsp chives, chopped
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- In a large bowl stir and combine meat, 1 TBS flour, 1/2 tsp salt, 1/4 tsp pepper.
- Heat a large Dutch oven over medium-high heat and add olive oil and prosciutto.
- Cook until lightly browned, approximately 5 minutes.
- Add in onions and cook until onions are soft and prosciutto is crispy.
- 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 and 7 until all the meat is browned.
- Return everything to the Dutch oven and stir in mushrooms, beer and beef broth.
- Bring to boil, then reduce heat to low.
- Place bouquet garni in the stew.
- Cook covered for 2 hours.
- Approximately 20 minutes prior to serving, prepare the dumplings.
- In a medium-sized bowl combine milk and butter then heat in the microwave on high for 45-60 seconds until butter melts.
- Add 1 cup flour, baking powder, 1/2 tsp salt, chives, thyme and rosemary in with the milk mixture and stir together.
- 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 and serve immediately.
Serving Suggestions: You can use any type of beer, from a dark stout beer to an inexpensive amber lager. You can also use non-alcoholic beer. Instead of prosciutto, try using pancetta or bacon.
Cooking Tips: You can also prepare the pot roast in a slow cooker. Just follow steps 1-8, then add everything to slow cooker. Cook on low heat for 4-5 hours, or until fork tender. Add the dumplings 20 minutes prior to serving.
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Serving Size:1 bowl
Amount Per Serving: Calories: 349 Total Fat: 10.1g Saturated Fat: 5g Cholesterol: 101mg Sodium: 692mg Carbohydrates: 22.4g Fiber: 1.7g Sugar: 2.7g Protein: 35.9g