This Irish beef stew is made in the slow cooker for pure comfort food on a chilly day. A little prep time is needed upfront. Don't be fooled by how much onion and garlic are used. It's honestly not too much. Cheers!
Ingredients
- russet potatoes: 3 piece (diced)
- baby carrots: 1 pound
- onion: 1 piece (chopped)
- garlic: 4 clove (minced)
- olive oil: 1 Tbsp (to taste)
- beef chuck roast: 2 pound (cubed)
- stout beer: 1 bottle (16 ounce bottle, divided)
- tomato paste: 1 can (6 ounce can)
- beef broth: 1 cup
- garlic powder: 1 Tbsp
- onion powder: 1 Tbsp
- smoked paprika: 1 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place potatoes, carrots, onion, and garlic into a slow cooker.
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Heat olive oil in a skillet over medium heat. Add beef; cook and stir until evenly browned, about 10 minutes. Transfer beef to the slow cooker with vegetables.
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Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour mixture into the slow cooker.
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Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.
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Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.
