Irish Beer Beef Stew

It's been a long time since I posted anything.  My twins have been keeping me very busy.  Now that they will be eating solids, I have become inspired once again.  Hopefully, I will have some weightlifting posts in the near future, but since I can only make it to the gym on the weekends, it will not happen anytime soon.  Thank goodness for muscle memory though.  At least I still have my 6 pack after the twins!!

Irish Beer Beef Stew
Serves 4+

4 slices of bacon, diced
3 TBSP & ½ tsp of Coconut Flour
¾ tsp Salt
¼ tsp Black Pepper
¾ tsp Allspice
2 Lbs of beef stew meat, cubed
3 Carrots, peeled and cut in ¼ inch circles
1 ½ Sweet Onions, diced
1 ¼ clove Garlic
2 TBSP & 2 tsp Parsley
¾ tsp rosemary, dried, crushed
¾ tsp Marjoram, dried
1 small Bay leaf
1- 11.2oz bottle of Guinness beer
another 11.2oz bottle of Guinness beer with a beef bouillon cube but you only add half of this liquid.

optional: red potatoes approx 15 and ¼ head of cabbage.

Cook the bacon in a large nonstick skillet over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet.

Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef into the bag, and shake to coat the meat with the flour mixture.  Then cook the meat in the skillet with the bacon drippings until the meat is brown on all sides.

When browned, placed the meat into the slow cooker, and add the carrots, onions, garlic, cabbage, potatoes, and all the remaining spices to the cooker.

Pour the one bottle of beer into the skillet, and bring to a boil. Scrape all the browned bits of flavor from the bottom of the skillet. Pour this beer into the slow cooker, over the meat and vegetables.  Pour the other bottle into the skillet with the beef bouillon cube.  Boil until the bouillon cube is dissolved.  Pour half of this liquid into the slow cooker. Cover, and cook on low for 4 to 5 hours.

When serving, top with reserved bacon pieces.

Sloppy Joe Beef Casserole

Warning this is by far is not Paleo!  It wasn't meant to be from the beginning.  If anybody out there can make it Paleo, please leave a comment.  Also, this was meant for the ease and speed so if you make it Paleo, it can't take more than an hour to make.

Funky Sloppy Joes in a Beef Casserole

2 (8oz) cans of crescent rolls
2 LBS ground beef
1/2 small onion, minced
2 cups (8oz) shredded Cheddar Cheese
1/2 cup (and a splash) of water
1/2 cup and 3 TBSP Four Cheese pasta sauce
2TBSP Worchesterhire sauce
3TBSP Taco Seasoning
a pinch of Curry Powder
1/2 teaspoon Chili Powder
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Unroll 1 can of crescent rolls, and press into a lightly greased
13 x9 inch pan.  Bake at 375 degrees for 10 minutes or until lightly browned.

Cook ground beef and onion in a large skillet. Drain. Stir in cheese and next 8 ingredients: spoon over crust.

Unroll remaining can of crescent rolls, and smooth out perforations by pinching them together.  Cut into 1/2 inch strips. Arrange strips in a lattice design over beef mixture.

Bake at 375 degrees for 25 minutes or until golden.  Let it stand for 10 minutes. Serve with sour cream and/or salsa as desired.