Crusty-Topped Beef in Beer

Pillsbury

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil or 2  tablespoons  vegetable oil
• 1 1⁄2 lbs beef stew meat, cut into 1-inch pieces
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 3  medium carrots, sliced (1 1/2 c.)
• 1  large 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 (14 1/2ounce) can diced tomatoes with basil oregano and garlic, undrained
• 1 (12 ounce) can beer
• 1  cup  small pretzels
• 1 (12 ounce) can  pillsbury grands jr golden layers  biscuits (10 biscuits)
• 2  tablespoons spicy brown mustard

Directions

1. Preheat oven to 350°.
2. In a 4-quart Dutch oven, heat oil over med-high heat.
3. Cook beef in batches, stirring until browned.
4. With slotted spoon, remove beef to bowl; sprinkle with salt and pepper.
5. When all beef is browned and removed from Dutch oven, add carrots and onion to drippings.
6. Cook over med-high heat 3-4 minutes, stirring frequently and scraping up browned bits.
7. Sprinkle with flour; stir to mix well.
8. Stir in beef and remaining ingredients except pretzels, biscuits, and mustard.
9. Pour into ungreased 13 x 9 inch glass baking dish.
10. Cover dish with foil; bake 1 hour 30 minutes or until beef is tender and sauce is thickened.
11. Remove from oven; stir.
12. Increase oven temperature to 375°.
13. Place pretzels in 1-gallon food-storage plastic bag; crush with rolling pin to make about 3/4 cup.
14. Separate dough into 10 biscuits; cut each biscuit into 4 pieces.
15. Brush mustard over dough pieces.
16. Drop handful of dough pieces at a time into bag; shake to coat.
17. Place biscuit pieces evenly on beef mixture, leaving space between pieces.
18. Bake uncovered 14-18 minutes longer until biscuits are golden brown.