Welcome to Ben Greenfield's Weekly Roundup and Cool New Discoveries!
Ben Greenfield's discoveries, from the latest news on the fronts of fitness, nutrition, health, wellness, biohacking, and anti-aging research. I also recap my upcoming events and special announcements so you can keep up with giveaways, discounts, and more!
New Discoveries Of The Week: Cool New Things I'm Trying, Books I'm Reading, And More!
This recipe is a “biohacked,” (hey, I had to add an extra “b” in!) simplified way to amplify the flavor of any stew meat or roast meat. It’s actually a fast and easy way to feed yourself or the whole family for days, since the stew tastes even better in the days after it cooks! Braising the meat with maple syrup and vinegar gives the roast plenty of time to get fall-apart tender while all that flavor sinks deep into the meat. As a bonus, the braising liquid reduces to a thick, concentrated sauce to pour over the meat on your plate and add extra flavor to the caramelized vegetables as well.
The “secret sauces” are a few I use in other recipes within the brand new Boundless Cookbook (admittedly one of my goals with this stew was to use in creative ways the variety of cool ingredients I had found scattered about my pantry): namely grass-fed, grass-finished beef and bacon from Belcampo, Kettle & Fire organic bone broth, the antioxidant-rich Organifi Red Juice powder, a touch of organic Joey’s Hot Sauce, the incredible, antioxidant-rich Himalayan Tartary Buckwheat flour and equally antioxidant-rich Four Sigmatic Chaga mushroom extract, organic, biodynamic wine from Dry Farm Wines, Fresh-Pressed Olive Oil Club extra virgin olive oil, and a bit of the incredibly flavorful Colima salt from the Mexican coast.
Finally, as an optional add-on, for an incredibly even cook with no “hotspots” and a nice outdoors cooking experience, I like to cook this one with my Dutch pot on the Traeger grill, although an oven will also do!
The entire recipe is written out below, and I've also recorded a video to demonstrate how to make the stew, which you can access here!
Ingredients for beef:
5lb Belcampo chuck roast, chopped into ~1″x1″ chunks
10 slabs of Belcampo bacon, cut into small strips with scissors or knife
1 carton Kettle & Fire organic bone broth (get 20% off with code GREENFIELD)
1 cup Dry Farm Wines organic, biodynamic wine
2/3 cup Bragg apple cider vinegar
2/3 cup organic maple syrup
1 tablespoon Joey’s Hot Sauce (get 20% off with code BEN20)
1/2 cup Himalayan Tartary Buckwheat flour from Angelica Mill
1/2 cup Organifi Red Juice (get 20% off with code BENG20)
4 packets Four Sigmatic Chaga mushroom extract
4 tablespoons Kerrygold butter or any other grass-fed, grass-finished butter
3 garlic cloves, minced
1 onion, minced
Salt and black pepper to taste
Beef preparation instructions:
- Preheat your oven or grill to 350°F.
- In a bowl, combine the beef broth, maple syrup, apple cider vinegar, coconut aminos, and wine.
- Over low-to-medium heat on the stovetop, in the Dutch pot, melt butter (for about 2 minutes), then add bacon and cook bacon for about 5-6 minutes, until lightly browned.
- Keeping the stovetop heat on, add the meat, onions, and minced garlic, then brown the meat evenly on all sides, which will take about another 5-6 minutes.
- Add the flour, sea salt, black pepper, Organifi Red powder, and Chaga and stir all powder ingredients together until no dry ingredients are visible or remaining, and meat is evenly coated.
- Pour the sauce over the top of the meat and stir thoroughly until all ingredients are mixed together.
- Place Dutch pot full of seasoned meat and sauce in the oven or on the grill and cook for 2 hours and 30 minutes.
Ingredients for vegetables:
4 carrots, chopped
2 sweet potatoes, peeled and diced
3 parsnips, peeled and sliced
1 red onion, quartered
2 garlic cloves, minced
1/2 cup Fresh-Pressed extra virgin olive oil
2 tablespoons organic maple syrup or raw honey (optional)
Fresh thyme sprig
Colima salt and freshly ground black pepper
Vegetable preparation instructions:
- In a bowl, combine all the ingredients for the vegetables and season to taste.
- Spread the vegetables out over a baking sheet, top with a sprig of fresh thyme, and cook in the oven or on the grill at 350°F for 30-40 minutes (if you plan to eat the meat right away, just slip the vegetables into the same oven or grill as the meat at close to the 2-hour mark of the meat cooking).
If you are eating right away, simply spoon and plate the meat over the caramelized vegetables. This recipe is absolutely fantastic the next day or two days later as well, so you can also pop it into the fridge and save it for later, or have leftovers the next day! If you’re SUPER lazy, one “twist” on this recipe is to simply throw all the vegetable ingredients into the Dutch pot along with the meat, and cook it all together, although your vegetables will be less “caramelized and crunchy” if you do this. Bon appetit!
For many more of my favorite biohacked recipes, pre-order your copy of the Boundless Cookbook today!
If you follow me on Instagram, or you listened to my podcast with Dr. Cameron Chesnut, you know I’ve recently embarked on a “hair growth”/”hair health” project. I am constantly getting questions and requests for information about hair restoration, and while my own head of hair is still going (growing) strong, I would be remiss not to experiment with the latest hair technology, as it’s improving nearly daily. Gone are the days of hair plugs and toupees!
In fact, there are now clinics around the country specializing in reversing hair loss. The newest treatments, like those at Dr. Chesnut’s clinic, ÔPTIM (located right here in my hometown of Spokane, WA), are non-invasive, safe, and seriously realistic.
I recently learned about another clinic called The Vantis Institute that takes a revolutionary approach to hair restoration called Follicle Replication. The non-surgical process involves inserting organic, plant-based pigment deposits through the dermal layer of the scalp, mimicking your own hair follicles, and the result is natural and permanent (seriously, check out the before and afters on the site). The Vantis Institute is located in Newport Beach, California, and I’m thinking about taking a trip there to check out the facility and perhaps try the treatment myself.
Interested? The Vantis Institute has set up a special phone number for my audience for free consultations. You can call or text (949) 534-0365 to talk to Vantis today about whether you’d be a good fit for Follicle Replication.
Podcasts I Recorded This Week:
This episode was brought to you by Kion Lean (code BGF20), JOOVV (code BEN), Thrive Market (Get a gift card worth up to $20 when you begin a new membership), and Clearlight Saunas (Mention BEN GREENFIELD to get an extra discount on your purchase).
This episode was brought to you by The Boundless Cookbook, Kion Clean Energy Bars (code BGF20), Organifi Gold (code BENG20), Four Sigmatic (code BENGREENFIELD), and Vuori (Get 20% off of your order at vuoriclothing.com/ben).
Ben Greenfield's VIP Text Club: To receive exclusive texts from Ben Greenfield, text the word “FITNESS” to 411247 (within the U.S. only).
Articles I Published This Week:
My full article feed and all past archives of my articles are here if you want to check out past articles.
::: Try The World's Best Olive Oil, Direct From The Harvest ($39 Value) For $1 :::
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My favorite source is T. J. Robinson’s Fresh-Pressed Olive Oil Club. Robinson searches the world for the best small-farm extra virgin olive oils, then he flies them straight from the new harvest at their peak of flavor and nutritional potency.
Once you try T.J.'s olive oils, bursting with harvest-fresh flavor, you’ll never go back to store-bought oils. His oils are pricey, normally $39 a bottle, but the super-fresh flavor will blow you away. To prove it, T. J. will send you a $39 bottle free if you’ll pay just $1 to help cover shipping. Try a free bottle and discover how top-of-the-line artisanal EVOO is meant to taste, with no commitment to buy anything, now or ever.
::: An Entirely New Cooking Experience: The Boundless Cookbook :::
You've discovered a new diet, so you tinker with a few Paleo, Carnivore, or Keto recipes for a bit, then you get bored, frustrated, or just tired of the food and give up and watch all of your progress disappear.
Today, I’m putting all of that to an end as I finally unveil my top-secret project I've been working on: the Boundless Cookbook. Yes, I’ve been holed away in my secret Batman lab kitchen testing all manner of superfoods, fringe ingredients, recipe twists, molecular gastronomy, and a whole lot more to bring you this new and unique culinary guide.
Here’s what you’ll discover inside:
- Never-seen-before biohacking recipes that will invigorate your body.
- How to prepare nutrient-dense wild game, fish, and organ meats that taste like heaven.
- My secret mouthwatering rubs, salts, and marinades that give your muscles and nervous system the building blocks they need to operate at peak performance.
- My best tips on preparing smoothies and cocktails that will boost your muscle cell growth, help you eliminate brain fog, and reduce inflammation in your body.
- My drive and energy-stimulating superfood concoctions, which will boost your sex drive and take intimacy with your partner to a new high.
- Guilt-free, healthy desserts from my wife and twin boys that actually taste good and don’t take your blood glucose and insulin on a rollercoaster ride.
- All of that, and much, much more!
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