merry graham Instant Pot Aussie Lamb Stew

  • Prep time 15Min
  • Cook time 45Min
  • Technique Braise, Stew
  • Meat Lamb
  • Cut Leg
  • Serves 6

A delicious stew, brought to you by Merry Graham

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.

Trim and cut lamb in 2-inches chunks. Combine flour, salt, and pepper and toss with lamb chunks; set aside.

 

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.