Beef Stew with Beer Biscuits (Sandra Lee) Recipe

Directions:

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.
2. Beer Biscuits:
3. Preheat oven to 375 degrees F.
4. 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.
5. All-Purpose Baking Mix:
6. 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.
7. Use the leftovers from this recipe to make Shepherd's Pie.
8. Yield: 7 cups