Crusty-Topped Beef in Beer

 

2

tablespoons olive or vegetable 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 (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

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

1

can (12 oz) beer

1

cup small pretzel twists

1

can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits (10 biscuits)

2

tablespoons spicy brown mustard

• 1 Heat oven to 350°F. In 4-quart Dutch 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 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.