Ingredients
4
4 servings
- •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
- •0.5 cup beer
- •3 tablespoons Worcestershire sauce
- •1 large sprig fresh rosemary
- •salt and pepper to taste
- •1.5 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.
Nutritional Facts
Per 4 servings
- Calories: 438
- Carbohydrate: 46g
- Fat: 17g
- Fiber: 8g
- Protein: 27g
- Sugar: 15g
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