Tuesday, October 28, 2014

Pot roast in stout with herb dumplings

Although it is unseasonably warm in Michigan at the moment it was a blustery weekend around here. Dare I say I thought the gales of November had come early. 

Spurred on by the dropping Mercury I prepared a hearty one pot Irish supper. 

It wasn't the healthiest choice but sometimeseals like this soothe the soul. 

I cannot claim the base recipe but I definitely made this my own. The recipe suggested Guiness as the base for the stew/gravy, but I'm not a fan of the "legendary" Irish stout. I opted for a much richer, full-flavored milkshake stout from Rochester Mills Brewery. The beer complemented the carrots and infused both the meat and dumplings with an umami quality that is near impossible to describe.

Needless to say, that page in the recipe book is now dogeared for a snowy winter Sunday. I can almost see the flakes falling  while the pot gurgles and the house fills with the thick aroma. 


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