Slow Cooker Lamb Stew

Ingredients

• 2 lb boneless lamb leg or shoulder, 1.5 inch pieces
• 1 tsp sea salt, 1 tsp black pepper
• Quarter cup flour
• 1 onion, diced
• 4 cloves garlic, minced
• 1.5 cups red wine or broth
• 1 lb baby bella mushrooms, thick sliced
• 2 cups low sodium beef broth
• 2 tbsp Worcestershire
• 2 bay leaves
• 1 tsp fresh rosemary, chopped
• 1.5 lb red potatoes, halved
• 3 carrots, half inch pieces
• 2 celery ribs, chopped
• 1 cup frozen peas
• Parsley and rosemary to garnish

Method

1. Toss lamb with salt, pepper and flour.
2. Brown in olive oil, 3 to 5 minutes per side, in batches.
3. Everything into the slow cooker except the peas. Low 7 to 8 hours or high 3 to 4.
4. Peas in the last hour. Parsley to serve.