Beef Stew with Beer Biscuits

Total Time:
5 hr 50 min
Prep:
30 min
Cook:
5 hr 20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 celery stalks, chopped
  • 4 carrots, peeled and sliced into 1-inch thick rounds
  • 4 red potatoes, chopped into large dice
  • 1 medium onion, chopped
  • 1 teaspoon chopped fresh thyme leaves
  • 1 (1-pound) chuck roast, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 (14.5-ounce) can less sodium beef broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon hot sauce
  • Salt and fresh ground black pepper
  • Beer Biscuits, recipe follows
  • Beer Biscuits:
  • 2 1/4 cups all-purpose baking mix, recipe follows
  • 2 tablespoons sugar
  • 1 cup beer
  • All-Purpose Baking Mix:
  • 6 cups all-purpose flour
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 cup shortening
Directions

In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve with Beer Biscuits.

Beer Biscuits:

Preheat oven to 375 degrees F.

In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown.

All-Purpose Baking Mix:

In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.

Use the leftovers from this recipe to make Shepherd's Pie.

Yield: 7 cups


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