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Beef Stew with Beer Biscuits

Sandra Lee
  • 350 minutes
  • Serves 4

INGREDIENTS

1

chuck, roast

4

Carrots

4

Celery stalks

2 tsp

Garlic

1

Onion, medium

4

Red potatoes

1 tsp

Thyme, fresh leaves

1 14.5 ounce can

Tomatoes

1 14.5 ounce can

Less sodium beef broth

1 tsp

Hot sauce

2 1/4 cups

All-purpose baking mix

3 tbsp

Baking powder

98 tbsp

Flour

2 tsp

Salt

1

Salt and fresh ground black pepper

3/4 cup

Shortening

2 tbsp

Sugar

1 tbsp

Cider vinegar

1

Beer biscuits

1 cup

Beer