Lamb Stew ~ Instant Pot Or Stove Top

 Instant Pot Lamb Stew

This lamb stew is slightly sweet from the parsnips and carrots, if you want a touch of spice it's delicious with a spoonful of harissa paste stirred into the pot.  

6 servings

Equipment

Instant Pot or Large Dutch Oven

Ingredients

2 tablespoons olive oil
2 pounds lamb stew meat, preferably grass-fed, or beef 

   stew meat
3 cloves garlic, minced
1 1/2 cups pearl onions

1 1/2 cups beef or chicken broth (2 cups for stovetop 

   method)

1 tablespoon balsamic vinegar

3 tablespoons tomato paste

1 teaspoon paprika (smoked or regular)

1 teaspoon kosher salt

Freshly ground black pepper

2 carrots, sliced

1 parsnip, sliced 

2 tablespoons arrowroot flour

Minced fresh parsley, to garnish

8 small potatoes, quartered

Directions

Instant Pot Method 

Turn the Instant Pot to the sauté setting and warm the oil. Brown the lamb meat in batches, being careful not to overcrowd the pan; you don’t want the meat to be touching while it sautés, otherwise, it will steam instead of sear. Add a sprinkling of kosher salt and some fresh ground pepper as it sautés.

Place all the meat and its juices, the garlic, pearl onions, broth, balsamic vinegar, tomato paste, paprika, and a little more salt and pepper in the pot. Select the stew/meat setting and set to 30 minutes, making sure the vent is sealed. Once it’s finished cooking, carefully release the steam using a dish towel to cover the vent and tongs to open the valve so as to prevent a steam burn. 

Open the Instant Pot, add the remaining vegetables and give everything a stir. Close the lid and seal the valve and set to manual/high pressure, for 5 minutes. After the vegetables cook, carefully release the steam using a towel and tongs again.

If the stew seems too thin, remove a cup of cooking liquid from the pot and whisk in the arrowroot flour. Add the mixture back to the pan and stir. Set the stew to the sauté setting, uncovered, for 10 minutes and stir, until the stew is thickened. Taste for seasoning and serve.

Directions:

Heat the oil in a large Dutch oven or stockpot over medium heat and sear the meat, adding some salt and pepper as it cooks. Remove the meat from the pan, add the garlic and onions and cook until softened, about 3 minutes. Add the beef broth, balsamic vinegar, tomato paste, paprika, salt and a few grindings of fresh pepper. Return the meat and its juices to the pan, cover, and simmer on low heat until the meat is very tender, 1 ½ to 2 hours. If the liquid level gets too low, add more broth or water as needed.

Add the vegetables and continue to simmer until they are tender, and the liquid is reduced, about 30 minutes.
If the stew is too thin, remove a cup of cooking liquid from the pot and whisk in the arrowroot flour. Add the broth mixture back into the pan and stir, simmering uncovered for 10 minutes until the stew is thick. The meat should be very tender; if it’s tough, let it continue to simmer, covered, until tender.