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Add the lamb, onion, garlic, carrots, celery, mushrooms, diced tomatoes, tomato paste, beef broth, beer, rosemary, salt and pepper to a slow cooker, and parboiled dried beans if using.
Set slow cooker to low heat for 8 hours.
Add cannellini beans and chopped kale and stir until kale is wilted and incorporated into the stew.
If thickening (see note), add cornstarch slurry and stir again until incorporated.
Season to taste with more salt & pepper if needed.
Serve hot as is or over rice.