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