Slow Cooker Irish Beef Stew

By Leite's Culinaria

Ingredients

2 1/4 pounds boneless beef chuck roast (trimmed of excess fat and cut into 3/4-inch (19 mm) cubes)
Fine sea salt and freshly ground black pepper
6 teaspoons extra-virgin olive oil or avocado oil (divided)
1 large (9 oz) yellow onion (diced (about 2 1/2 cups))
1 cup low-sodium beef broth (divided)
4 garlic cloves (minced)
4 medium (9 oz) carrots (peeled and sliced 1/4-inch (6 mm) thick)
3 medium (6 oz) celery stalks (sliced 1/4-inch (6 mm) thick)
One (15- to 16-ounce) can stout beer or 2 cups low sodium beef broth
1/4 cup tomato paste
2 bay leaves
1 teaspoon dried thyme
Garlic mashed potatoes (for serving (optional))
Chopped fresh parsley or thyme (for garnish (optional))

Prep Time30mins
Cook Time495mins
Servings6

Instructions

Pat the beef dry with paper towels, then season with salt and pepper.

Place a large heavy-bottomed skillet or pot over medium-high heat. When hot, add 2 teaspoons of the oil and swirl to coat the bottom. Add half of the beef in a single layer and cook until well browned on all sides, about 7 minutes.

Transfer to a 6-quart slow cooker. Repeat with 2 more teaspoons of the oil in the skillet and the remaining beef.

Add the remaining 2 teaspoons oil to the skillet and decrease the heat to medium. Add the onion and 1/2 cup of the beef broth. Cook, scraping up any browned bits from the bottom of the skillet with a wooden spoon, until the onion starts to soften, 6 to 8 minutes.

Add the garlic and cook, stirring occasionally, for about 1 minute.

Transfer the onion and garlic to the slow cooker. Stir in the carrots, celery, beer, tomato paste, bay leaves, thyme, and remaining 1/2 cup broth. Cover and cook on low for 8 hours.

Remove the bay leaves. Taste and season with salt and pepper. Serve over garlic mashed potatoes, if desired, and garnish with parsley or thyme, if using.