TableScape Thursday and Hearty Beef Stew

It's Tablescape Thursday .... Make sure you go to Susan's blog
Between Naps on the Porch!

It was stormy and cool here in Phoenix this weekend. What a break!
So that put me in the mood for fall.

I used my Susan Winget bowls and saucers with my Johnson Brothers Asiatic Pheasant plates. Aren't they French-ee!

I just pulled some of my Fall stuff for the centerpiece.

Ummmm! Smells good! What's for dinner?

Beef Stew and Beer Biscuits

• 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

Directions

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.

Beer Biscuits:

• 2 1/4 cups all-purpose baking mix, recipe follows
• 2 tablespoons sugar.
• 1 cup beer

Preheat oven to 375 degrees F.

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.

Enjoy!