Beef Stew with Beer Biscuits (Sandra Lee) |
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Prep Time: 30 Minutes Cook Time: 320 Minutes |
Ready In: 350 Minutes Servings: 4 |
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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 |
2 1/4 cups all-purpose baking mix, recipe follows |
2 tablespoons sugar |
1 cup beer |
6 cups all-purpose flour |
3 tablespoons baking powder |
2 teaspoons salt |
3/4 cup shortening |
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
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