Sticky Slow Cooker Pineapple Beef

Ingredients:

o  2 packages Grass-fed Beef Cubes

o  1 large green bell pepper, diced

o  ½ pineapple, diced

o  1 medium onion, diced

o  1 Tbsp. tallow or cooking oil

o  ¼ cup coconut aminos

o  2 Tbsp. arrrowroot powder

o  2-4 Tbsp. Raw Local Honey (see notes)

o  1 can petite diced tomatoes, drained well

o  1 ½ tsp. coarse salt

o  ½ tsp. freshly ground black pepper

o  ½ tsp. garlic powder

o  ½ tsp. ginger powder

o  ½ tsp. gochugaru flakes (see notes)

o  ¼ tsp. paprika

Directions:

1.      Remove beef cubes from packaging and allow any liquid to drain. Mix together the last six ingredients and season cubes thoroughly.

2.      Preheat a large cast iron skillet over medium-high heat on the stove. Heat tallow or oil, then sear beef cubes well in batches, not allowing to steam. 

3.      In your slow cooker crock, mix onion, pepper, pineapple, drained tomatoes and beef cubes. Over top, pour the coconut aminos and honey. 

4.      Place lid on and cook on low for 6 hours or until tender. To thicken the sauce, scoop out a bit of the juices from the crock and whish with arrowroot powder to make a slurry. Stir back into crock, increase temp to high and allow to cook for another 30 minutes with the lid off. Delicious served over coconut rice, see below.

Notes:

• The sweetness level of coconut aminos varies drastically by brand. This is why the amount of honey isn't set. Unless you're confident with the salt vs. sweet balance, start with 1-2 tablespoons of honey and add the rest if needed when adding the arrowroot slurry.
• To make coconut rice, simply replace water in your rice recipe with coconut milk. We love to make it with jasmine rice, but it is still aromatic and adds another level of flavor when using brown rice.