In the slow cooker pan (if yours is hob safe if not do this in a saucepan and add to the slow cooker later) place on a low/medium heat on the cooker and add the chopped onions, butter and oil and soften.
Remove the pan from the heat and put in the slow cooker on hot. Mix the stock cubes with a pint of water and add to the pan. Stir in the herbs de Provence.
Add the meat to the slow cooker.
Add the tomato purée, peeled garlic lightly chopped, chopped up carrots and parsnips, tin of plum tomatoes and the fresh rosemary. Give it a good stir.
Top up the stock with water until the lamb is almost covered.
Leave on a high setting for 1 hour. Then to a medium heat for 4 hours. Any longer turn it down to low.
Turn the meat every hour so, not to worry if you don't have time once or twice will do.
45 minutes before serving add the tins of beans (drain them first).
Serve with mash potato (our favourite) or anything else you'd like.