Slow Cooker Lamb Stew
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
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.
Source
Original recipe: View Original