INGREDIENTS
1 tbsp avocado oil
3 lb American Lamb Shoulder cubed
1/4 cup red cooking wine
32 ounces beef stock
3 cloves garlic minced
1 tsp salt
1 tsp pepper
1 tsp dried thyme
1 bay leaf
1 tbsp worcestershire sauce
2 tbsp tomato paste
4 carrots chopped
4 celery ribs sliced
1 cup cremini mushrooms sliced
2 cups Yukon gold potatoes cut into 1 inch pieces
3 tbsp corn starch
1 cup water
DIRECTIONS
Set your pressure cooker to saute. Add 1 tablespoon avocado oil and add cubed American Lamb. Brown on both sides.
Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot. Pour in beef stock. Add in worcestershire sauce and garlic. Add in seasonings. Add in tomato paste. Seal lid and set pressure cooker to high pressure and cook for 15 minutes. Allow and complete natural release.
Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.
Remove lid and set pressure cooker to saute. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.
Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest
