I’ve served this to my guests on multiple occasions, and they have all raved about it. It’s an excellent Italian recipe that doesn’t take a lot of effort.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound lamb stew meat, cut into 1/2-inch cubes
- 2 tablespoons all-purpose flour
- 2 teaspoons vegetable oil
- 1 medium onion, roughly chopped
- 1 (32 fluid ounce) container beef broth
- 1 teaspoon Dijon mustard
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- salt and ground black pepper to taste
- 20 small baby potatoes, halved
- 4 medium carrots, roughly chopped
- ½ (16 ounce) package frozen peas
- 2 teaspoons water, or more as needed
- 1 teaspoon cornstarch, or more as needed
Instructions
- Combine lamb and flour in a bowl; toss to coat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
- Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
- Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.
Nutrition Facts
| Calories | 665 kcal |
| Carbohydrate | 102 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 16 g |
| Protein | 31 g |
| Saturated Fat | 6 g |
| Sodium | 942 mg |
| Sugars | 11 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I left out the Dijon mustard and blended this recipe with chef John’s. It was absolutely delicious.