Instant Pot Lamb Stew with Root Vegetables
December 01, 2017
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.
- 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.
Written by Will Chiong who lives and works in New York building useful things.