This is a quick and simple stew that I can make on a weeknight.

  • 8 servings
  • 20 mins
  • 1 hours
  • 1 hours 20 mins

Ingredients

  • 3 lbs. lamb stew meat, cubed
  • 2 potatoes, diced
  • 2 parsnips, diced
  • 2 large carrots, diced
  • 3 celery sticks, diced
  • 1 shallot, chopped
  • 1 onion, diced
  • 5 cloves garlic, smashed
  • cinnamon stick
  • 2 bay leaves
  • 3 sprigs thyme
  • 1 Tbsp. dried parsley
  • 1 cup beef stock
  • 1 bulb fennel, roughly c hopped
  • 28 oz. crushed tomatoes
  • 12 oz. beer
  • 12 oz. kale, chopped

Instructions

  • Put the Instant Pot on Sauté mode and heat 2 Tbsp. of olive oil. Toss the lamb stew meat into the pot and stir for 3 minutes until parts of the lamb have browned.
  • Add the onion, carrots, celery, fennel, and garlic and heat for another 2 minutes until the onion becomes translucent.
  • Add the bottle of beer and let it come to a low boil. Add the tomato paste, cinnamon stick, bay leaves, thyme, and parsley.
  • Add the potatoes, parsnips, tomatoes, beef stock, and a healthy amount of salt.
  • Lock the lid on the pressure cooker and set it to pressure cook on high for 18 minutes.
  • Let the pressure come down for 15 minutes and then release the pressure guage.
  • Discard the bay leaves, theyme stems, and cinnamon stick. Add the drained cannellini beans and warm them for another 5 minutes.