| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound Yukon gold potatoes peeled and cubed
- 1/2 cup milk
- 1 tablespoon butter
- Salt and freshly ground black pepper
- 3 cups leftover beef stew from Beef Stew and Beer Biscuits, recipe follows
- 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
- 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
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the potatoes, reduce the heat and simmer until the potatoes are cooked through and tender. Drain, return to pot and mash with a potato masher.
- In a small pot over low heat, add the butter and milk and heat until hot. Mix the butter and milk mixture to the mashed potatoes and season with salt and pepper, to taste. (For very creamy potatoes use a hand mixer to incorporate the milk and butter mixture. Only mix for about 45 seconds to prevent potatoes from getting gummy.) Set aside.
- Evenly divide the beef stew into 4 (11-ounce) ramekins. Top with the mashed potatoes and bake until the stew is bubbling and potatoes are slightly browned on top, about 30 minutes.
- In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve with Beer Biscuits.
- Beer Biscuits:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown.
- All-Purpose Baking Mix:
- In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
Reviews
This was good but soupy. I checked the recipe and I added all the correct amounts but it was really soupy. Way too much liquid for me. I will try again an may eliminate the can of soup.
My kids loved this. I did leave out hot sauce but still awesome! Thanks Sandra you’ve dazzle my kids and little do they know it was filled with veg !!!!
This was great!! When I made the stew it turned out a little spicy (I put in extra hot sauce and the mashed potatoes on top really helped to kill the heat, I put mine in a pie pan and just cooked it for 38 min since I didn’t have any of the little dishes, husband and I ate it all, will definately make again!!
This was so savory and delicious. My kids loved it and so did my dear hubby.
This was a definite keeper of a recipe.
This was a definite keeper of a recipe.
I spent $51.58 for the whole weeks worth of dinners and had enough groceries to make this entire episode for another entire week! I love this show!
Thank you Sandra!
i added more chopped onion and grated carrot – plus a little brown sauce – to make it seem more like the Shepherds Pie I loved in England. Otherwise, the leftover stew was just the right flavor, Will make this regularly.