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Crusty-Topped Beef in Beer

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2hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. In a 4-quart Dutch oven, heat oil over med-high heat.
  3. Cook beef in batches, stirring until browned.
  4. With slotted spoon, remove beef to bowl; sprinkle with salt and pepper.
  5. When all beef is browned and removed from Dutch oven, add carrots and onion to drippings.
  6. Cook over med-high heat 3-4 minutes, stirring frequently and scraping up browned bits.
  7. Sprinkle with flour; stir to mix well.
  8. Stir in beef and remaining ingredients except pretzels, biscuits, and mustard.
  9. Pour into ungreased 13 x 9 inch glass baking dish.
  10. Cover dish with foil; bake 1 hour 30 minutes or until beef is tender and sauce is thickened.
  11. Remove from oven; stir.
  12. Increase oven temperature to 375°.
  13. Place pretzels in 1-gallon food-storage plastic bag; crush with rolling pin to make about 3/4 cup.
  14. Separate dough into 10 biscuits; cut each biscuit into 4 pieces.
  15. Brush mustard over dough pieces.
  16. Drop handful of dough pieces at a time into bag; shake to coat.
  17. Place biscuit pieces evenly on beef mixture, leaving space between pieces.
  18. Bake uncovered 14-18 minutes longer until biscuits are golden brown.

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