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I had some grass-fed beef stew meat that I needed to use up and knew I wanted a hearty beef stew, but I wanted to do something a little different. Adding beer to beef stew is pretty common, especially around St. Patrick’s Day. So, I decided to give it a whirl. The stew is very rich and hearty and it tastes better the next day and then even better the day after that. Like a fine wine, I think it gets better with age. This also freezes very well, so go ahead and make up a big batch and you’ll have dinner ready in no time.

P.S. Did you know that soups and stews are an EXCELLENT source of gelatin if you use homemade stock? Sometimes, I even add a tablespoon or so of gelatin into my bowl of soup for added nutrition. If you want to learn more about gelatin and its benefits for our health, I highly recommend this book, The Gelatin Secret: The Surprising Superfood That Transforms Your Health and Beauty, from my affiliate partner, Sylvie McCracken. This book is packed with incredible information on how gelatin helps all aspects of our health and also features delicious recipes!


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