Slow Cooker Lamb Stew
A hearty and flavorful lamb stew cooked slowly to perfection in a slow cooker.
Ingredients
- olive oil (1 tablespoon)
- cubed lamb stew meat (1 pound)
- onion (1 large)
- red potatoes (1 pound)
- carrots (2 large)
- celery (2 stalks)
- fresh button mushrooms (4 )
- beef broth (2 cups)
- tomato paste (1 (6 ounce) can)
- beer (0.5 cup)
- Worcestershire sauce (3 tablespoons)
- fresh rosemary (1 )
- salt (0 )
- pepper (0 )
- frozen peas (1.5 cups)
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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 438
- fat: 17 g
- sats: 6 g
- carbs: 46 g
- fibre: 8 g
- protein: 27 g
- salt: 1.05 g