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