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
- olive oil: 1 Tbsp
- lamb stew meat: 1 pound (cubed)
- onion, sliced into petals: 1 piece
- red potatoes, cut into large cubes: 1 pound
- carrots: 2 piece (sliced)
- stalks celery: 2 piece (sliced)
- button mushrooms: 4 piece (sliced, fresh)
- beef broth: 2 cups
- tomato paste: 1 can (6 ounce can)
- beer: 0.5 cup
- Worcestershire sauce: 3 Tbsp
- sprig fresh rosemary: 1 piece
- salt and pepper: (to taste)
- ½ cups frozen peas: 1 piece
Metric Conversion
Stages of cooking
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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.
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Add potatoes, carrots, celery, and mushrooms. Stir in beef broth, tomato paste, beer, Worcestershire sauce, rosemary, salt, and pepper; cover.
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Cook on High for 7 hours. Add peas and cook for an additional 15 minutes. Season with salt and pepper.
