Crusty Topped Beef in Beer

Pillsbury™ refrigerated biscuits turn a classic beef and vegetable stew into a delicious and hearty casserole dinner. MORE+ LESS-

By Pillsbury Kitchens

June 8, 2018

Beef Mixture

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

medium carrots, sliced (1 1/2 cups)

onion, halved, cut into 1/2-inch-thick wedges

tablespoons all-purpose flour

cups cubed unpeeled potatoes

1/4

cup chopped fresh parsley

tablespoon packed brown sugar

teaspoon beef bouillon granules

teaspoon dried thyme leaves

can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

can (12 oz) beer

cup small pretzel twists

can (12 oz) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits)

tablespoons spicy brown mustard

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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.