Beef Stew with Beer Biscuits

• 4 celery stalks, chopped
• 4 carrots, peeled and sliced into 1-inch thick rounds
• 4 red potatoes, chopped into large dice
• 1 medium onion, chopped
• 1 teaspoon chopped fresh thyme leaves
• 1 (1-pound) chuck roast, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 1 (14.5-ounce) can less sodium beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon cider vinegar
• 2 teaspoons minced garlic
• 1 teaspoon hot sauce
• Salt and fresh ground black pepper
• Beer Biscuits, recipe follows
• 2 1/4 cups all-purpose baking mix, recipe follows
• 2 tablespoons sugar
• 1 cup beer
• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 2 teaspoons salt
• 3/4 cup shortening

1. In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef.
2. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker.
3. Cover and cook on high for 5 hours.
4. Transfer to a serving bowl and serve with Beer Biscuits.
5. Preheat oven to 375 degrees F.
6. In a large mixing bowl, mix all ingredients with a whisk until just combined.
7. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet.
8. Bake for 8 to 10 minutes until golden brown.
9. In a large bowl combine the flour, baking powder and salt.
10. Cut in the shortening with a pastry knife or fork until the mixture is well blended.
11. Use in recipes that call for Bisquick or all-purpose mix.
12. Use the leftovers from this recipe to make Shepherd's Pie.
13. Yield: 7 cups

celery stalks, carrots, red potatoes, onion, thyme, chuck roast, flour, beef broth, tomatoes, cider vinegar, garlic, hot sauce, salt, follows, baking mix, sugar, beer, allpurpose, baking powder, salt, shortening

Taken from www.foodnetwork.com/recipes/sandra-lee/beef-stew-with-beer-biscuits-recipe.html (may not work)