Slow Cooker Lamb Stew
Description
This slow cooker lamb stew recipe combines lots of veggies, cubes of lamb, beef broth, and fresh rosemary for a rich, hearty, and comforting meal.
Ingredients
•
1 tablespoon olive oil
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1 pound cubed lamb stew meat
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1 large onion, sliced into petals
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1 pound red potatoes, cut into large cubes
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2 large carrots, sliced
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2 stalks celery, sliced
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4 fresh button mushrooms, sliced
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2 cups beef broth
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1 (6 ounce) can tomato paste
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1/2 cup beer
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3 tablespoons Worcestershire sauce
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1 large sprig fresh rosemary
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salt and pepper to taste
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1 1/2 cups frozen peas
Directions
1
Heat oil in a large skillet over medium-high heat. Add lamb and onions; cook and stir until lamb is browned and onions are starting to soften, about 5 minutes. Transfer lamb mixture to a slow cooker.
2
Add potatoes, carrots, celery, and mushrooms. Stir in beef broth, tomato paste, beer, Worcestershire sauce, rosemary, salt, and pepper; cover.
3
Cook on High for 7 hours. Add peas and cook for an additional 15 minutes. Season with salt and pepper.