And so is grassfed beef that has marinated in a great local stout beer for a day 🙂
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- 2 lbs grassfed beef roast or beef stew meat
- 3ish cups local stout beer or dark beer of your choosing
- 3 cloves smashed garlic
- 1 cup tapioca flour or arrowroot
- 2 tsp sea salt
- 1 tsp pepper
- 4-5 medium carrots, chopped
- ½ head medium cabbage, sliced
- 2 onions, chopped
- 2 – 15oz cans organic diced tomatoes
- 5 small yellow potatoes, chopped
- 4 cloves garlic, minced
- 2 cups of the reserved beer marinade from above
- 2-3 cups beef bone broth (chicken bone broth would work too)
- Sea salt/pepper to taste
- The day before you want to make the stew, combine the cubed beef, beer, and smashed garlic in a gallon freezer bag, seal tight, and store in the fridge 12-24 hours to marinate the meat.
- The next day, combine the tapioca flour, sea salt, & pepper in a small mixing bowl.
- Strain out the meat from the marinade – BUT DON’T THROW OUT THE BEER/MARINADE.
- Coat the meat in the arrowroot mixture and sear in a very hot fry pan coated with butter, tallow, or coconut oil. Just sear up the sides - it doesn't have to be cooked all the way through.
- Once the beef is done searing, add it to your large slow cooker along with the rest of the ingredients, including the marinade.
- Stir to combine and cook on low for 8 hours.
- Salt and pepper to taste.
- Leftovers can be stored in the fridge, packed in the school lunch thermos or travel crockpot for work, and/or frozen for dinner another time!
Let me know if you give this one a try! Happy St. Patrick’s Day!