This slow cooker lamb stew recipe is loaded with vegetables and flavor for a comforting dish on a cold day. Let your slow cooker work its magic so you can spend your time doing other things!
Ingredients:
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
½ cup beer
3 tablespoons worcestershire sauce
1 large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas
Directions:
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.
