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Crusty Topped Beef in Beer

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  0 reviews
  • 30 min prep time
  • 2 hr 20 min total time
  • 17 ingredients
  • 8 servings
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Pillsbury® refrigerated biscuits turn a classic beef and vegetable stew into a delicious and hearty casserole dinner.

Ingredients

Beef Mixture

2
tablespoons olive oil
1 1/2
lb boneless beef stew meat, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
3
medium carrots, sliced (1 1/2 cups)
1
onion, halved, cut into 1/2-inch-thick wedges
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
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
can (12 oz) beer

Topping

1
cup small pretzel twists
1
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated biscuits (10 biscuits)
2
tablespoons spicy brown mustard

Steps

  • 1 Heat oven to 350°F. In 4-quart Dutch oven, heat oil over medium-high heat. Add beef in batches; cook and stir until browned. With slotted spoon, remove beef to bowl; sprinkle with salt and pepper.
  • 2 When all beef is browned and removed from Dutch oven, add carrots and onion to drippings. Cook and stir over medium-high heat 3 to 4 minutes, scraping up browned bits. Sprinkle with flour; stir to mix well. Stir in beef and remaining beef mixture ingredients. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
  • 3 Cover dish with foil. Bake about 1 hour 30 minutes or until beef is tender and sauce is thickened. Remove from oven; stir. Increase oven temperature to 375°F.
  • 4 Place pretzels in 1-gallon resealable food-storage plastic bag; crush with rolling pin to make about 3/4 cup. Separate dough into 10 biscuits; cut each 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.
  • 5 Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown.
  • 1 Heat oven to 350°F. In 4-quart Dutch oven, heat oil over medium-high heat. Add beef in batches; cook and stir until browned. With slotted spoon, remove beef to bowl; sprinkle with salt and pepper.
  • 2 When all beef is browned and removed from Dutch oven, add carrots and onion to drippings. Cook and stir over medium-high heat 3 to 4 minutes, scraping up browned bits. Sprinkle with flour; stir to mix well. Stir in beef and remaining beef mixture ingredients. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
  • 3 Cover dish with foil. Bake about 1 hour 30 minutes or until beef is tender and sauce is thickened. Remove from oven; stir. Increase oven temperature to 375°F.
  • 4 Place pretzels in 1-gallon resealable food-storage plastic bag; crush with rolling pin to make about 3/4 cup. Separate dough into 10 biscuits; cut each 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.
  • 5 Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
% Daily Value
Total Fat
19g
0%
Sodium
950mg
0%
Dietary Fiber
3g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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