Pressure-Cooker Lamb Stew Provencal

• Meat

  • 1 lb Lamb

• Produce

  • 2 Bay leaves
  • 1 Flat-leaf parsley
  • 1 tsp Garlic
  • 1 tbsp Herbes de provence
  • 2 cups Mushrooms
  • 1 cup Pearl onions, red
  • 4 cups Root vegetables
  • 1 sprig Rosemary, Fresh
  • 1 Shallot

• Canned Goods

  • 4 cups Beef broth/stock

• Baking & Spices

  • 3/4 cup Flour
  • 3 grinds Pepper
  • 1/2 tsp Salt
  • 3 grinds Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine, dry

Found on beyondmeresustenance.com

Description

Ingredients

• 3/4 cup flour
• 1/2 teaspoon salt
• a few grinds of pepper
• 1 pound lamb, cubed
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1 teaspoon garlic, minced (about 2-3 cloves)
• 1 cup dry red wine*
• 4 cups beef broth/stock
• 1 sprig fresh rosemary (6 to 8 inches)
• 2 bay leaves, fresh if possible
• 1 cup red pearl onions (optional)*
• 2 cups mushrooms, quartered*
• 4 cups root vegetables, cubed*
• 1 tablespoon Herbes de Provence
• several grinds sea salt and pepper to taste
• flat leaf parsley to garnish
• * See Notes

Directions

• Add the flour, salt, and pepper to a quart zip bag. Add the cubed lamb, and zip the top. Shake until pieces are coated.
• Add olive oil to pressure cooker on medium high heat. Add lamb cubes (shake off excess flour), shallot, and garlic. Stir until lamb cubes are browning nicely.
• Pour red wine and broth/stock into the pressure-cooker. Add the bay and rosemary. Stir to combine.
• Pressurize your pot according to manufacturers instructions for high pressure. Reduce heat when the button pops up to the point that pressure is maintained. This is medium-low on my glass cook top. Cook 30 minutes. Turn off heat. Slowly de-pressurize according to instructions.
• While lamb cooks, prep your vegetables. If using fresh pearl onions, blanch quickly, snip the root end, and pop the onion out of its skin.
• When pressure-cooker is no longer pressurized, open, then add vegetables. Seal and lock the cooker, and return to high pressure for 10 minutes.
• Slowly de-pressurize once again. When ready to serve, open the lid, and check seasoning. Add salt and pepper if needed.
• Ladle stew into bowls, and garnish with chopped flat leaf parsley. Serve with crusty bread. Enjoy!