It’s another Man Monday! I’m on a roll folks. It’s been like 5 weeks in a row that I’ve done a Man Monday post! Please, hold your applause.
So for those of you dedicated and consistent readers of Man Monday, or who I like to call true Manmondorians, you know that I love root beer. And, for those of you who don’t read Man Monday consistently, or who I like to call Jack-Manmondorians, then listen and learn:
I’ve officially tried over 75 different root beers and I have the bottles above my kitchen cabinets to prove it. Leave a comment on facebook if you want a complete rundown of my favorites, and the flavors I’d rather never try again. #rootbeerwhisperer
I like root beer enough to even cook with it, and this wasn’t the first time I’ve done it. In fact, my first attempt at cooking with chicken got the attention of the Huffington Post! Check it out.
Anywho, the other night I made this and Sarah literally said, “you hit a homerun with this one, babe.” It’s GOOD! Enjoy my friends. Beef. Root beer. You really can’t go wrong. Well, I’m sure someone could, but not true Manmondorians!
Root Beer Stewed Beef
- 2 1/2 lbs chuck roast fat trimmed and cut into 1" cubes
- 3 tablespoons all purpose flour
- 1 tsp salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup root beer any flavor... but please, for the love of all that's holy don't use Bundaberg. Please.
- 1 large onion thinly sliced
- 1 clove garlic crushed and minced
- 1 1/2 cups beef stock
- more salt about a teaspoon (or to taste)
In a large bowl, whisk together the flour, salt, and pepper.
Add your beef chunks and coat each piece evenly in the bowl.
In the meantime, get your oil nice and hot on medium-high heat (but not smoking, of course - please don't burn your house down) in a large skillet.
Sear your beef in the skillet. It might be easiest to do a few portions of the meat at a time. Just sear each side of each piece. Don't worry about it being totally done. Believe me, you'll have PLENTY of time for cooking it through later.
While the beef is searing, put your onions, garlic, and root beer in a slow-cooker, stir.
Place your seared beef in the slow-cooker, put the skillet back on the stove (still on medium-high heat).
Put the beef stock in the hot skillet and scrape off all the goody-bits, and let it come to a light boil. Add the additional salt. Then put the beef stock in the slow cooker with everything else. Don't stir.
Cook in the crockpot on low for 8 hours. Patience. It's worth it.