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Beef, Beer, & Biscuits Hotdish - Rep. McCollum
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| Ingredients - Beef Stew | |
| 2 lbs | pot roast or stew meat, trimmed and cut into cubes |
| 1 tbsp | flour |
| 3 tbsp | oil |
| 2 tbsp | butter |
| 1 large | onion, diced |
| 1 cup | diced carrots |
| 1 cup | diced celery |
| 2 cloves | garlic, minced |
| 1 tbsp | tomato paste |
| 1 bottle | Lift Bridge Chestnut Hill Brown Ale |
| 2 cups | beef broth |
| 1 tbsp | Worcestershire Sauce |
| 1 | bay leaf |
| ½ tsp | thyme |
| 1 cup | cubed red potatoes |
| 2 tbsp | butter |
| 2 tbsp | flour |
| Salt | |
| ground pepper to taste | |
| Ingredients -- Cheddar Beer Drop Biscuits | |
| 2 1/4 cups | all-purpose flour |
| 1 tbsp | baking powder |
| 1/2 tsp | baking soda |
| 1 tsp | kosher salt |
| 1 tsp | sugar |
| 1/2 cup (1 stick) | butter, cubed and chilled |
| 1 1/2 cups | shredded sharp cheddar cheese, divided |
| 1/2 cup | buttermilk |
| 1/2 cup | Summit Maibock |
Instructions
Season beef with salt and pepper and lightly dust with flour. Add oil and butter to a large pot and place over high heat. Add the meat in small batches and turn to brown on all sides. Remove batches to a separate plate and reserve.
Add onion, carrots and celery to remaining oil over medium high heat until browned, about 8 minutes. Add the garlic and tomato paste; cook about two minutes more, stirring frequently. Remove and reserve.
Return beef to the pot and add ale. After beer comes to a boil, reduce heat to maintain a low boil. Reduce the beer by half, about 7-10 minutes. Add the beef broth, bay leaf, and thyme.
Cover and simmer on very low heat for one hour - then add the potato and the browned vegetable mix. Simmer covered for another 30-60 minutes, until meat is tender.
In a small sauce pan over medium-low heat, melt butter and then add flour. Stir continually until flour is cooked through and mixture is a golden color. Slowly add 1 cup of liquid from beef stew, and add this gravy back into the stew pot to thicken, and turn heat to low.
Heat the oven to 350 F and line a baking sheet with parchment paper.
In a large bowl combine the flour, baking powder, baking soda, salt, and sugar. Add the cubed butter and, with your fingers, rub it in until only it resembles very coarse sand. Toss 1 cup of the shredded cheese in the mixture. Make a well into the center and add the buttermilk and beer. Gently fold the ingredients until just combined, about 12 strokes. Bake for 12 to 15 minutes, or until the biscuits are just firm to the touch. Remove to a rack.
Place beef stew into 9x13 casserole dish. Top with biscuits. Bake for 10 minutes at 350 degrees, and then place under broiler for 1-2 minutes to brown biscuit tops.
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