Traditional rish Stew

Traditional rish Stew
  • 1 tablespoon olive oil, or to taste
  • 2 pounds beef chuck roast, cubed
  • 3 russet 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


  1. Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
  2. Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
  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.
  4. Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
  5. Cook on Low for 8 hours.

04/09/2018
Traditional rish Stew, recipe PT15M PT1H 5 455 calories

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