Original recipe here.
Hands-On Time 20 min
Total Time 5 hrs 20 min
1½pounds beef chuck, trimmed and cut into 2-inch pieces
2 large carrots, chopped
1 large onion, chopped
1 cup low-sodium beef broth
1 cup dark beer (such as Guinness)
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons all-purpose flour
Kosher salt and black pepper
2 large russet potatoes, peeled
2 cups frozen peas
½ cup milk
2 tablespoons unsalted butter
Combine the beef, carrots, onion, broth, beer, Worcestershire, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.
Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.
Mash the potatoes with the milk, butter, and ½ teaspoon each salt and pepper in a medium bowl.
Serve the stew topped with the mashed potatoes.