Crusty-Topped Beef in Beer
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 1 1⁄2 lbs beef stew meat, cut into 1-inch pieces
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 medium carrots, sliced (1 1/2 c.)
- 1 large onion, halved, cut into 1/2-inch thick wedges (about 3 cups)
- 3 tablespoons all-purpose flour
- 3 cups cubed unpeeled potatoes
- 1⁄4 cup chopped fresh parsley
- 1 tablespoon packed brown sugar
- 1 teaspoon beef bouillon granules
- 1 teaspoon dried thyme leaves
- 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
- 1 (12 ounce) can beer
- 1 cup small pretzels
- 1 (12 ounce) can pillsbury grands jr golden layers biscuits (10 biscuits)
- 2 tablespoons spicy brown mustard
directions
- Preheat oven to 350°.
- In a 4-quart Dutch oven, heat oil over med-high heat.
- Cook beef in batches, stirring until browned.
- With slotted spoon, remove beef to bowl; sprinkle with salt and pepper.
- When all beef is browned and removed from Dutch oven, add carrots and onion to drippings.
- Cook over med-high heat 3-4 minutes, stirring frequently and scraping up browned bits.
- Sprinkle with flour; stir to mix well.
- Stir in beef and remaining ingredients except pretzels, biscuits, and mustard.
- Pour into ungreased 13 x 9 inch glass baking dish.
- Cover dish with foil; bake 1 hour 30 minutes or until beef is tender and sauce is thickened.
- Remove from oven; stir.
- Increase oven temperature to 375°.
- Place pretzels in 1-gallon food-storage plastic bag; crush with rolling pin to make about 3/4 cup.
- Separate dough into 10 biscuits; cut each biscuit into 4 pieces.
- Brush mustard over dough pieces.
- Drop handful of dough pieces at a time into bag; shake to coat.
- Place biscuit pieces evenly on beef mixture, leaving space between pieces.
- Bake uncovered 14-18 minutes longer until biscuits are golden brown.
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