Ingredients
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
Directions
Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
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.
Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
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