Not just your regular stew!

Slow Cooker (Crock-Pot®) Lamb Stew

INGREDIENTS

1. 675 g (about 1 1/2 lb) boneless lamb cubes
2. 4-5 big potatoes, diced in 1-inch cubes
3. 1 medium oignon, grossly chopped
4. 3 tasses (750 ml / 227 g / 1/2 lb) cremini or Paris white mushrooms, grossly diced
5. 2-3 garlic cloves, peeled and finely chopped
6. 2 tbsp (30 ml) extra virgin olive oil
7. 1 tbsp (15 ml) tomato paste
8. 1/2 cup (125 ml) dry red wine
9. 1 tbsp (15 ml) beef broth
10. 1 medium carrot, diced
11. 1 398 ml can of crushed tomatoes
12. 2 bay leaves
13. fresh or dried rosemary
14. salt and freshly ground pepper to taste

PREPARATION

1. Salt and pepper the lamb cubes. In a large, deep skillet or large, thick, uncovered Presto®-style pot, preheat half the oil over medium heat and brown them for 2-3 minutes, stirring constantly. Pour the cubes with the oil in the slow cooker.
2. In the same skillet, preheat the rest of the oil over medium heat. Brown the onion and garlic for 2-3 minutes, stirring constantly.
3. Add the tomato paste and cook for 1 minute.
4. Pour the red wine into the pan and bring to a boil. Transfer the preparation to the slow cooker.
5. Add the mushrooms, potatoes, carrot, broth, crushed tomatoes and herbs to the slow cooker. Salt and pepper to taste and stir.
6. Cover and cook for 8 hours on low heat, until meat is easily melted with a fork.
7. Remove the bay leaves from the slow cooker and discard. Serve hot and enjoy!