Ingredients
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1 tablespoon olive oil
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1 pound cubed lamb stew meat
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1 large onion, sliced into petals
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1 pound red potatoes, cut into large cubes
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2 large carrots, sliced
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2 stalks celery, sliced
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4 fresh button mushrooms, sliced
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2 cups beef broth
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1 (6 ounce) can tomato paste
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½ cup beer
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3 tablespoons Worcestershire sauce
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1 large sprig fresh rosemary
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salt and pepper to taste
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1 ½ cups frozen peas
Directions
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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.
Nutrition Facts (per serving)
| 438 | Calories |
| 17g | Fat |
| 46g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 438 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 6g | 29% |
| Cholesterol 64mg | 21% |
| Sodium 1053mg | 46% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 8g | 29% |
| Total Sugars 15g | |
| Protein 27g | 54% |
| Vitamin C 37mg | 41% |
| Calcium 102mg | 8% |
| Iron 6mg | 31% |
| Potassium 1697mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
