Irish Stout Beef Stew

Ingredients

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

1. 1
   Place potatoes, carrots, onion, and garlic into a slow cooker.
2. 2
   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.
3. 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 mixture into the slow cooker.
4. 4
   Pour remaining beer, beef broth, garlic powder, onion powder, paprika, salt, and pepper into the slow cooker.
5. 5
   Cook on Low until potatoes and carrots are easily pierced with a fork, about 8 hours, or on High for 3 to 4 hours.