Slow Cooker Lamb Stew

• 1 tablespoon olive oil
• 1 pound cubed lamb stew meat
• 1 large onion, sliced into petals
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 4 fresh button mushrooms, sliced
• 1 pound red potatoes, cut into large cubes
• 6 ounces tomato paste
• 2 cups beef broth
• 1/2 cup beer
• 3 tablespoons Worcestershire sauce
• 1 large sprig fresh rosemary
• salt and pepper to taste
• 1 1/2 cups frozen peas

1. Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
2. Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
3. Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

olive oil, meat, onion, carrots, stalks celery, button mushrooms, red potatoes, tomato paste, beef broth, beer, worcestershire sauce, rosemary, salt, frozen peas

Taken from www.allrecipes.com/recipe/269632/slow-cooker-lamb-stew/ (may not work)