Beef Pot Pie With Beer Biscuits Recipe

Name: Beef Pot Pie With Beer Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bacon, slices coarsely chopped; 2 12 lbs beef chuck, cut into 1 inch cubes; salt and black pepper; 1 onion, chopped; 3 carrots, sliced 1/4 inch; 3 celery ribs, sliced 1/4 inch; 2 garlic cloves, minced; ⅓ cup plus 1 tablespoon all-purpose flour; 1 (14 ounce) can beef broth; 2 tablespoons Worcestershire sauce; 1 teaspoon dried thyme; 2 cups all-purpose flour; 2 ½ teaspoons baking powder; ¾ teaspoon salt; 6 tablespoons unsalted butter, cut into 1/2 inch chunks; ¾ cup lager beer

Servings: persons

4 bacon, slices coarsely chopped
2 12 lbs beef chuck, cut into 1 inch cubes
salt and black pepper
1 onion, chopped
3 carrots, sliced 1/4 inch
3 celery ribs, sliced 1/4 inch
2 garlic cloves, minced
⅓ cup plus 1 tablespoon all-purpose flour
1 (14 ounce) can beef broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
2 cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
6 tablespoons unsalted butter, cut into 1/2 inch chunks
¾ cup lager beer

1
Preheat oven to 350F.
2
For stew, cook bacon in Dutch oven over medium heat 10 minutes or until crisp.
3
Transfer to paper towels, using slotted spoon.
4
Reserve fat from Dutch oven.
5
Return 2 tablespoons of reserved fat to Dutch oven.
6
Season beef with salt and pepper.
7
Add to Dutch oven in batches; cook and stir over medium-high heat 5 minutes or until browned.
8
Transfer to plate; reserve fat in Dutch oven.
9
Add remaining reserved fat to Dutch oven.
10
Add onion, carrots, celery and garlic; cook and stir over medium heat 5 minutes or until vegetables are tender.
11
Sprinkle with flour, stir well.
12
Stir in beef, bacon, broth, Worcestershire sauce and thyme; bring to a boil.
13
Cover and pop in oven to bake for 1 1/2 hours or until beef is almost tender.
14
For biscuits, whisk flour, baking powder and salt in medium bowl.
15
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
16
Stir in enough lager to make soft dough.
17
Turn dough onto lightly floured work surface.
18
Roll dough into 9x6 inch rectangle about 1/2 inch thick.
19
Cut into six 3 inch square biscuits.
20
Remove Dutch oven from oven, increase oven temperature to 400F Place biscuits over stew, overlapping if needed.
21
Bake 20 minutes or until biscuits are golden brown.

1210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 bacon, slices coarsely chopped, 2 12 lbs beef chuck, cut into 1 inch cubes, salt and black pepper, 1 onion, chopped, and more.

Yes, Beef Pot Pie With Beer Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef Pot Pie With Beer Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions