Ingredients

• 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
• Beer Biscuits, recipe follows
• 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

1. 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.
2. Preheat oven to 375 degrees F.
3. 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.
4. 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.