Slow Cooker Lamb Stew Recipe

Ingredients

This recipe yields 4 servings:

• 1 tablespoon olive oil
• 1 pound cubed lamb stew meat
• 1 large onion, sliced into petals
• 1 pound red potatoes, cut into large cubes
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 4 fresh button mushrooms, sliced
• 2 cups beef broth
• 1 (6 ounce) can tomato paste
• cup beer
• 3 tablespoons Worcestershire sauce
• 1 large sprig fresh rosemary
• Salt and pepper to taste
• 1 cups frozen peas

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb and onions to the skillet and cook, stirring occasionally, until the lamb is browned and the onions begin to soften (about 5 minutes).
2. Transfer the lamb and onion mixture to a slow cooker.
3. To the slow cooker, add the potatoes, carrots, celery, and mushrooms. Stir in the beef broth, tomato paste, beer, Worcestershire sauce, rosemary, salt, and pepper. Cover the slow cooker.
4. Cook on High for 7 hours.
5. After 7 hours, add the frozen peas and continue cooking for an additional 15 minutes.
6. Season the dish with salt and pepper to taste before serving.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.