This is to DIE for!! If you want to be strictly paleo, I guess you could substitute red wine for the Guinness. For me, it is close enough for horseshoes and hand grenades.
1 tablespoon extra virgin olive oil
1 pound (or so) beef, cut into bite sized pieces
1 onion coarsely chopped
2 cloves garlic
2 tablespoons plus 1 teaspoon coconut or almond flour
1 large bottle or can of Guinness (or other dark stout)
beef stock (have at least two cups of home made or a large can of store bought beef broth)
Seasoning - a couple of tablespoons of chopped rosemary and thyme, a dash of oregano is also nice
1/2 teaspoon ground pepper
1/4 teaspoon salt
1 bay leaf
4 parsnips
2 large turnips
4 carrots (cut into bite sized pieces)
Directions:
Heat the oil in a large pot.
Add the beef and brown well, on low/medium heat. Add the onions and saute until tender, about five minutes. Add the garlic and saute until fragrant, about 1 minute.
Sprinkle in the flour and stir. Add the Guinness and enough beef stock to cover the meat.
Add the seasoning, bring to a boil, reduce to low and cover and simmer until the meat is tender. About 2 hours on LOW. Check about 3/4 way through and add a little more broth or Guinness if needed to keep the meat well braised.
Add the vegetables and just enough additional beef stock to cover. Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on how big of pieces you cut.
Remove Bay leaf. Garnish with fresh parsley (optional) and serve.