Beer Biscuit Pot Pie

Time :2

Yield :4 -6 servings

Recipe Background

Hold our beer... and then dump it in the skillet. We're about to have a delicious, good time! When you toss back this pint-sized Beer Biscuit Pot Pie, you will never look at a pot pie the same again. The tender, full-bodied roast beef brewing alongside those boozy-soaked vegetables will have you seeing double.... meaning, there's so much yummy flavor that you won't be able to focus. This Beer Biscuit Pot Pie will cure whatever "ales" you! So, get the word out to your brewskis, oops, we mean "broskis," and enjoy these savory flavors tonight!

Ingredients

For the filling:

2 pounds beef chuck roast boneless, cut into 1-inch pieces
1/2 teaspoon salt plus more, to taste
1/2 teaspoon black pepper plus more, to taste
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sweet onion diced
1/3 cup carrots sliced
1/3 cup celery diced
2 cloves garlic minced
1/2 teaspoon dried thyme
8 ounces cremini mushrooms sliced
2 tablespoons tomato paste
8 ounces beer
16 ounces beef stock or beef broth
2/3 cup frozen peas

For the biscuits:

2 cups all-purpose flour
1 cup whole-wheat flour
3 teaspoons baking powder
1 teaspoon salt
12 ounces beer
4 tablespoons unsalted butter melted

Directions

Preheat the oven to 350 degrees F.
In a large bowl, season the beef pieces with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper.
Sprinkle the beef pieces with 2 tablespoons of the flour and toss to evenly cover them.
In a large oven-safe skillet over medium-high heat, add the oil and heat until it is shimmering.
Add the beef pieces to the oil in a single layer, in batches, and sear both sides until they are golden-brown, about 2-3 minutes per side.
With a slotted spoon, transfer the beef pieces to a large plate.
Repeat the searing process until all of the beef pieces are browned.
In the same skillet over medium-low heat, add 1 tablespoon of the butter and cook until it has melted.
Stir the onion, the carrots, the celery, and the garlic into the butter and mix well.
Add the extra salt, the extra black pepper, and the thyme to the veggie mixture and cook, using a wooden spoon to stir and scrape the browned bits from the bottom of the skillet, until the veggies have softened, about 5-6 minutes.
Stir the mushrooms into the veggie mixture and cook until they have softened, about 5 minutes.
Stir the tomato paste into the veggie mixture and cook for 5 minutes.
Lower the heat to medium and add 8 ounces of the beer to the veggie mixture and stir to combine, ensuring to also loosen the browned bits from the bottom of the pan.
Add the beef pieces and the beef stock to the veggie mixture and stir well.
Bring the pot pie mixture to a boil and then turn off the heat.
Transfer the pot pie mixture to a wire rack and stir in the frozen peas.
In a large bowl, sift the remaining all-purpose flour and the whole-wheat flour together.
Stir the baking powder and the remaining salt into the flour mixture.
Pour the remaining beer into the flour mixture and stir until a thick and bubbly batter forms.
Let the batter rest for 5 minutes.
Spoon the batter on top of the pot pie filling in 1/2-cup-sized drops, ensuring the filling is mostly covered with the batter.
Top the batter with the remaining melted butter.
Bake the pot pie, uncovered, until the bread is golden-brown and set on the bottom, about 1 hour 5 minutes-1 hour 15 minutes. Gently check under the biscuits to ensure the batter is cooked through.
Transfer the pot pie to the wire rack to cool slightly.
Plate and serve.