Beef Stew

I love doing CrockPot Sundays and this appeared last week on the menu.  It was very filling and great as left overs for two nights after.  The recipe calls for beer biscuits but instead I just baked some very simple Pillsbury Biscuits and it added to the ease of Sunday cooking.  Enjoy!

Beef Stew with Beer Biscuits

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

·         2 (14.5-ounce) cans less sodium beef broth

·         1 (14.5-ounce) can diced tomatoes

·         2 tablespoons cider vinegar

·         2 teaspoons minced garlic

·         2 teaspoons hot sauce

·         Salt and fresh ground black pepper

·         Beer Biscuits, recipe follows

Directions

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.