Crusty-topped Beef In Beer

Total Time: 2 hrs 20 mins Preparation Time: 30 mins Cook Time: 1 hr 50 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.