1 Tbs olive oil, or to taste 2 lbs beef chuck roast, cubed 3 russet potatoes, diced 1 lb baby carrots 1 large onion, chopped 4 cloves garlic, minced 1 (16 oz) bottle stout beer, divided 1 (6 oz) can tomato paste 1 cup beef broth 1 Tbs garlic powder 1 Tbs onion powder 1 Tbs 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. Stew can alternately be cooked on High until potatoes and carrots are easily pierced with a fork, 3 to 4 hours.
