Traditional Irish Stew - Cookingwithdia

Ingredients

1 tablespoon olive oil, or to taste

2 pounds beef chuck roast, cubed

3russet 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

Directions

Step 1

Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.

Step 2

Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.

Step 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.

Step 4

Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.

Step 5

Cook on Low for 8 hours.

Cook's Note:

Stew can alternately be cooked on High until potatoes and carrots are easily pierced with a fork, 3 to 4 hours.

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