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!
Preparation Details
Prep Time: 15 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 30 mins
Servings: 8
Ingredients
- 3 russet potatoes, diced
- 1 pound baby carrots
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil, or to taste
- 2 pounds beef chuck roast, cubed
- 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
- Place potatoes, carrots, onion, and garlic into a slow cooker.
- 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.
- 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.
- Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.
- Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.