Lamb and Mushroom Stew
How to Make It
Step 1
1
In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl.
Step 2
2
Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.
Step 3
3
In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes. Add lamb and juices, wine, basil, rosemary, and cloves.
Step 4
4
Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pan.
Step 5
5
Open pan. If desired, discard cloves. Add peas to pan. Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.
Step 6
6
Serve with mashed potatoes or cooked rice.
Ingredients
2 pounds boned lamb shoulder or beef chuck, fat-trimmed, cut into 1 1/2-inch chunks
1/2 pound common mushrooms
1/2 pound fresh shiitake mushrooms (or more common mushrooms)
3/4 pound onions, peeled and coarsely chopped
1 cup thinly sliced carrots
4 cloves garlic, minced
2 ounces thin-sliced pancetta or bacon, chopped
1 cup dry red wine
3 tablespoons minced fresh basil leaves
1 tablespoon minced fresh rosemary leaves
5 whole cloves
1 package (10 oz.) frozen peas
1 tablespoon cornstarch
Salt and pepper
Mashed potatoes or hot cooked rice
Directions
Step 1
1
In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl.
Step 2
2
Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.
Step 3
3
In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes. Add lamb and juices, wine, basil, rosemary, and cloves.
Step 4
4
Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 lb.); adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pan.
Step 5
5
Open pan. If desired, discard cloves. Add peas to pan. Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.
Step 6
6
Serve with mashed potatoes or cooked rice.
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