Beef Stew with Beer Biscuits

By MnM_Ventures

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

Details

Servings 4
Preparation time 30mins
Cooking time 350mins

Preparation

Step 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:
•2 1/4 cups all-purpose baking mix, recipe follows
•2 tablespoons sugar
•1 cup beer
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:
•6 cups all-purpose flour
•3 tablespoons baking powder
•2 teaspoons salt
•3/4 cup shortening
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