This is a rustic french lamb stew that I like to make with large chunks of root vegetables. It’s hearty enough that it can be served as a meal on its own without bread.
I’ve gotten some ingredient inspiration from Food & Wine Magazine but simplified some of the preparation and made it usable in an Instant Pot which cuts the cook time down from 3 hours to just about an hour.
If you don’t have an Instant Pot, you can also use a dutch oven and simmer it on low heat on a stovetop or in the oven for 3 hours.
- 8 servings
- 10 mins
- 1 hours
- 1 hours 10 mins
- 3 lbs. lamb stew meat, cut into 2 inch cubes
- 2 parsnips, diced in large chunks
- 2 large carrots, diced in large chunks
- 3 celery stalks, diced in large chunks
- 1 shallot, chopped roughly
- 1 onion, diced roughly
- 5 cloves garlic, smashed
- cinnamon stick
- 2 bay leaves
- 3 sprigs thyme
- 1 Tbsp. dried parsley
- 1 Tbsp. dried tarragon
- 2 cup beef stock
- 1 bulb fennel, roughly chopped
- 2 cups red wine
- 2 Tablespoons sherry vinegar
- 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. If you have extra time, you may want to do this step in batches to evenly brown the lamb meat.
- Add the onion, carrots, celery, fennel, and garlic and stir to combine. Let heat for another 2 minutes until the onion becomes translucent.
- Add the red wine and sherry vinegar and let it come to a low boil. Add the cinnamon stick, bay leaves, thyme, tarragon, parsley, and a healthy amount of salt..
- Add the parsnips and beef stock.
- Lock the lid on the pressure cooker and press the "Stew" button to set it to pressure cook on high for 35 minutes.
- Let the pressure come down for 15 minutes and then release the pressure guage.
- Discard the bay leaves, thyme stems, and cinnamon stick and stir in the reserved fennel fronds and parsley.