Recipe from Al. Franken’s website
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 and 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
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 9×13 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.