Beef Stew with Beer Biscuits

  • Level: Easy
  • Total: 5 hr 50 min
  • Prep: 30 min
  • Cook: 5 hr 20 min
  • Yield: 4 servings
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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


  1. 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:

  1. Preheat oven to 375 degrees F.
  2. 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:

  1. 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.
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