Sunday used to be a day in the past that most businesses would shut down, bringing families together for a day of connection and relaxation. Oh, how the times have certainly changed over the years.
One thing that hasn’t changed is the popularity of Sunday dinners. During my childhood, Sunday dinners were an absolute rarity, unless you consider a can of soup and toast a proper Sunday dinner.
It wasn’t until I started dating my husband that I got taste of a true Sunday dinner… and often. A roast with mashed potatoes and all the fixings. Delish!! I really enjoyed having all the family come together once a week, and sitting down with them to enjoy a hot, delicious home cooked meal! It’s a great time to bond, chat about the week and share in many laughs.
Being that I don’t appreciate having the same meal often, I’m always adapting recipes!
Here’s one of our family favorites!!!
Your mouth is salivating, right?! This meal is amazing! Of course… I may just be slightly biased.
If you are a lover of beef, bacon and beer – this meal is one your heart and tummy will LOVE! Trust me! It’s the perfect dinner to enjoy on a cool, autumn evening!
Crock Pot Beef, Bacon & Beer Stew
2lb beef boneless pot roast
1/4 cup of cooked bacon (diced)
2 carrots (sliced) or 16 baby carrots (sliced)
2 onions (sliced)
2 garlic cloves (minced)
3 cups of mushroom slices (halved)
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper
3/4 cup beer
3/4 chicken or beef stock
2 tbsp tomato paste
2 tbsp flour
Cube the pot roast into small bite size pieces and brown. Don’t drain the fat.
Once browned, stir in the chopped veggies, salt, pepper and oregano. Fry until the onions are soft. Pour beer into pan. Stir well and transfer to crock pot.
Add diced bacon (cooked), tomato paste and stock to crock pot. Mix everything well. Cook on low for 8 hours.
When the meal is almost done… combine 2 tablespoons of flour with 1/4 cup of water. Mix in to crock pot and cook on high for the remaining 15 minutes.
Serve over mashed potatoes.
1 cup milk
1 cup flour
2 tbsp margarine
Preheat oven to 350F.
In a bowl, combine 3 eggs and milk. Whisk. Stir in flour. Set aside.
Using a 12-tin muffin pan, add 1/2 a teaspoon of butter to each muffin tin. Melt in oven. Once melted, evenly distribute batter into the muffin tins.
Bake 20 to 25 minutes or until the yorkshires are puffy and golden.