Instant Pot Aussie Lamb Stew
In #partnership with True Aussie Beef and Lamb.
Saint Patrick’s Day is a perfect time to ladle up a big bowl of Instant Pot Aussie Lamb Stew! I love to use the Instant Pot for an Aussie Lamb stew because this comforting dish can be served in less than an hour! The Aussie lamb meat is sooo super tender! I mean fork tender!
The first time I made Instant Pot Aussie Lamb Stew I cooked the lamb and veggies all at once. I love my veggies to have some texture thus I staggered the lamb and veggie cooking. If you love squishy (lol) veggies then cook all ingredients for 25 minutes.
I think Aussie Lamb Stew is a perfect way to introduce family and friends to lamb. Aussie boneless leg of lamb becomes incredibly tender and the earthy gravy is creamy and full of comforting flavor. The fresh chopped parsley and lemon juice bring brightness. I learned the finishing tips from my parents who would team up and make lamb stew on a regular basis. With a family of 5 children, my parents were thrifty cooks and Boneless Leg of Lamb was and still is an economical along with being economical classic dish. #SimplySpring #BeAussome Enjoy!
For True Aussie Beef and Lamb Inspiration & Recipes:
I bought my boneless leg of lamb at Aldi's but Costco and Von's carries Aussie Lamb too!
Instant Pot Aussie Lamb Stew
Ingredients:
2.5-3 pounds Aussie Boneless Leg of Lamb
1/4 cup all-purpose flour
2 teaspoons sea salt
1 teaspoon ground black pepper
6 slices bacon, cut in 1-inch pieces
1 cup chopped yellow onion
1/4 cup chopped garlic
2 tablespoons cooking oil (olive, canola, or grapeseed)
1 cup beer or red wine
2 cups beef broth, divided
1 tablespoon each: rosemary, thyme, parsley
4 medium red potatoes, cut into halves
1 large rutabaga cut in 1 1/2-inch chunks
1 cup mini rainbow carrots
1 cup fresh green beans, quartered
1/2 cup frozen green peas
Slurry: 3 tablespoons butter, 3 tablespoons all-purpose flour
Optional: Lemon Juice, herbs for garnish
Method:
Trim and cut lamb in 2-inches chunks. Combine flour, salt, and pepper and toss with lamb chunks; set aside.
Place bacon into the Instant Pot and set to “Sauté”. Cook bacon 3-4 minutes, add onion and garlic and cook 3 minutes or until bacon is browned and onions have softened. Use a slotted spoon to transfer bacon, onion and garlic to a extra large bowl; set aside.
In the Instant Pot, add 1 tablespoon cooking oil to the bacon fat. Brown the lamb chunks in two batches, adding the remaining cooking oil before browning the second batch. Transfer the browned lamb to the bowl with the sautéed bacon, onions, and garlic.
In the Instant Pot, add the beer and scraping the bottom of the pot to pick up brown bits. Add the 1 1/2 cup beef broth and herbs. Pressure cook on high 15 minutes then immediately release pressure. Add potatoes, rutabaga, carrots, and green beans to the lamb. Pressure cook for 10 minutes, let the pressure release naturally for 10 minutes. Uncover pot and stir in peas.
Meanwhile, combine the slurry ingredients with the remaining beef broth until smooth (Tip: A hand held immersion blender or mini blender works. nice). Whisk slurry directly into stew. Turn Instant Pot on “Sauté” to warm, stirring continually until stew has thickened. Taste to adjust seasoning with salt, black pepper, and lemon juice. Ladle I to bowls and sprinkle with fresh herbs.
SLOW COOKER METHOD: Follow the same method for browning in a skillet then transfer to a slow cooker. Add all the ingredients and cook on Low for 8 hours.
TAKE A CLOSER LOOK
