2 lbs. lamb stew meat, 1 1/2 inch cubes
1 large onion, chopped
1 Tbsp. minced garlic
2 (12 ounce) jar brown gravy
1/2 cup Water
1/3 cup French's® Classic Worcestershire Sauce
1 1/2 lbs. small red potatoes, halved
2 cups baby carrots
1 (12 ounce each) packages frozen peas, thawed
SEASON lamb with salt and pepper to taste. Brown meat in 2 tbsp. hot oil in large skillet; transfer to 5-qt. slow cooker.
STIR remaining ingredients except peas into slow cooker; mix well. Cover; cook on HIGH heat setting for 4 1/2 hours, or on LOW heat setting for 9 hours until meat is tender and vegetables are cooked.
STIR in peas during last 10 min. of cooking. Serve stew with crusty bread, if desired.
*OR FRENCH'S® Reduced Sodium Worcestershire Sauce (30 % less Sodium).