Crusty-Topped Beef in Beer

Crusty-Topped Beef in Beer

Pillsbury® Grands!® Jr. Golden Layers® biscuits provide a simple addition to this delicious beef and vegetable dish - perfect for dinner.

Prep Time

30

Minutes

Total Time

2:20

Hrs:Mins

Makes

8

servings

Beef Mixture
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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
You can choose to purchase the refrigerated cubed potatoes instead of peeling and cubing fresh potatoes.
If you love garlic, spear a couple cloves of garlic on toothpicks and add to beef mixture. Remove the garlic after the first bake time.
When browning meat, it is a must to use a heavy aluminum-based Dutch oven. The stainless steel or lighter-weight varieties tend to get hotter and burn the food, so they need careful attention during cooking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 5g,
    • Trans Fat 2 1/2g),
  • Cholesterol 45mg;
  • Sodium 950mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 3g,
    • Sugars 8g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.