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Recipe Provided By
“Oh, So Delicioso"Prep Time
15 MIN
Cook Time
63 min
Total Time
1HR, 18 Min
Servings
8
Ingredients
- 1 tablespoon avocado oil
- 3 pounds American Lamb Shoulder cubed
- 1/4 cup red cooking wine
- 32 ounces beef stock
- 3 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 4 carrots chopped
- 4 celery ribs sliced
- 1 cup cremini mushrooms sliced
- 2 cups Yukon gold potatoes cut into 1-inch pieces
- 3 tablespoons corn starch
- 1 cup water
Directions
Set your pressure cooker to sauté. Add 1 tablespoon avocado oil and add cubed American Lamb. Brown on both sides.
Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot.
Pour in beef stock. Add in Worcestershire sauce and garlic. Add in seasonings.
Add in tomato paste. Seal lid and set pressure cooker to high pressure and cook for 15 minutes. Allow and complete natural release.
Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.
Remove lid and set pressure cooker to sauté. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
