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



Total Time






Beef Mixture
tablespoons olive or vegetable oil
1 1/2
lb boneless beef stew meat, cut into 1-inch pieces
teaspoon salt
teaspoon freshly ground pepper
medium carrots, sliced (1 1/2 cups)
onion, halved, cut into 1/2-inch-thick wedges (about 3 cups)
tablespoons all-purpose flour
cups cubed unpeeled potatoes
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® Grands!® Jr. Golden Layers® refrigerated biscuits (10 biscuits)
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
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*:
    • 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.