-
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.
