Description
Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.
Ingredients
- 1 tablespoon olive oil
- 1 pound cubed lamb stew meat
- 1 large onion, sliced into petals
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 4 fresh button mushrooms, sliced
- 1 pound red potatoes, cut into large cubes
- 6 ounces tomato paste
- 2 cups beef broth
- ½ cup beer
- 3 tablespoons Worcestershire sauce
- 1 large sprig fresh rosemary
- salt and pepper to taste
- 1 ½ cups frozen peas
Instructions
- 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.
- Add potatoes
- carrots
- celery
- and mushrooms. Stir in beef broth
- tomato paste
- beer
- Worcestershire sauce
- rosemary
- salt
- and pepper; cover.
- Cook on High for 7 hours. Add peas and cook for an additional 15 minutes. Season with salt and pepper.
Prep Time: 10 mins
Cook Time: 7 hrs 20 mins
Total Time: 7 hrs 30 mins
Servings: 4