Traditional Irish Stew


  • 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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