Traditional Irish Stew

Pure comfort food for a chilly day for the slow cooker! A little prep time needed up front. Don't be fooled by how much onion and garlic is used. It's honestly not too much! Cheers!

Ingredients

• 1 tablespoon olive oil, or to taste
• 2 pounds beef chuck roast, cubed
• 3 russet potatoes, diced
• 1 pound baby carrots
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (16 ounce) bottle stout beer, divided
• 1 (6 ounce) can tomato paste
• 1 cup beef broth
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• salt and ground black pepper to taste

Steps

1. Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
2. Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
3. 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 beer mixture into slow cooker.
4. Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
5. Cook on Low for 8 hours.