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 freshs button mushrooms , sliced
• 2 cups beef broth
• 1 , 6 ounce
• 0.5 cups beer
• 3 tablespoons Worcestershire sauce
• 1 large sprig fresh rosemary
• salt and pepper to taste
• 1.5 cups frozen peas

Instructions

1. 1 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.
2. 2 Add potatoes, carrots, celery, and mushrooms. Stir in beef broth, tomato paste, beer, Worcestershire sauce, rosemary, salt, and pepper; cover.
3. 3 Cook on High for 7 hours. Add peas and cook for an additional 15 minutes. Season with salt and pepper.

Nutrition per serving