Lamb Stew with Red Wine

5 from 1 vote

This tender, hearty lamb stew is made with red wine, juicy carrots, luscious, thick mushrooms, seared pearl onions and smoky spices.

Prep Time30

Cook Time50

Total Time1 20

Course: Main Course

Cuisine: International

Diet: Low Lactose

Servings: people

Calories: 268kcal

Author: Genevieve Morrison

Equipment

1 Instant Pot
1 sharp knife and cutting board
1 large skillet
1 large mixing bowl
1 small mixing bowl - or measuring cup
1 garlic press - optional

Ingredients

2 pounds lamb shoulder - cubed
16 oz. cremini mushrooms - sliced in half
1 large carrot - sliced in large pieces
6 large garlic cloves - minced
1 medium red onion - coarsely chopped
8 oz. pearl onions - peeled and sliced in half
1 tbsp. fresh thyme
2 tbsp. tomato paste
2 tbsp. Worcestershire sauce
1 cup beef broth
1 cup dry red wine - I used Cabernet Sauvignon
5 tbsp. flour - divided
5 tbsp. salted butter - plus 1 teaspoon
⅛ tsp. smoked paprika
⅛ tsp. cayenne pepper
½ tsp. garlic powder
1 tsp. salt
1 tsp. pepper

Instructions

Slice cremini mushrooms in half. Keep mushrooms and the following vegetables separate after sliced.
Slice 1 large carrot into pieces that are 1-2 inches thick, then slice each piece in half. Slice 8 oz. peeled pearl onions carefully in half. You don’t want them to fall apart. Chop 1 medium red onion. You don’t have to be too fancy. The Instant Pot is going to pulverize the onion into the sauce. Mince 6 garlic cloves and de-leaf 1 tbsp. of thyme.
Cube 2 pounds lamb shoulder (if it isn’t already) into large, 1-2 inch cubes (if your meat is that thick). You want the cubes to be nice and chunky.
In a large skillet, add 2 tbsp. of butter, melt and coat the pan. Place the sliced mushrooms cut-side-down. Allow them to sear on HIGH heat for 6-8 minutes, without flipping them. Once done, remove into the Instant Pot. They don’t have to be cooked through.
Add 2 more tbsp. butter to the pan. Place sliced pearl onions cut side down, and allow them to sear for 5-7 minutes on HIGH heat. Remove and keep them separate. You won’t be adding them to the pot until the stew is done.
Add the minced garlic and thyme to the pan with 1 tsp. of butter and sauté until lightly brown - about 2-3 minutes. Remove into the Instant Pot when finished.
In a mixing bowl, toss lamb meat chunks with 2 tbsp. of flour, 1 tsp. of salt and 1 tsp. of pepper until each chunk is thoroughly coated.
Add 1 tbsp. of butter to the pan, allow it to coat the bottom, then add the cubed lamb. Brown on HIGH for 5 minutes, then flip and sear on the other side for 5 more minutes. Remove into the Instant Pot when finished.
In a measuring cup (or bowl) mix together 1 cup beef broth with 2 tbsp. tomato paste, 2 tbsp. Worcestershire sauce, 1 tsp. salt, 1 tsp. pepper, ⅛ tsp. smoked paprika, ½ tsp. garlic powder and ⅛ tsp. cayenne pepper.
Add seared mushrooms (and any liquid that may have escaped from them while they sat), sliced carrots and chopped red onion (not the pearl onions) to the pot and give everything a gentle stir.
Add beef broth mixture with 1 cup of dry red wine to the Instant Pot. Place the lid on top and lock it in place.
Ensure that the Instant Pot valve is engaged. Set it to “Pressure Cook” for 20 minutes on “High.”
Once done, carefully release the pressure by disengaging the pressure valve. While it depressurizes, mix 3 tbsp. flour into ¼ cup of beef broth, ensuring all lumps are mixed and smoothed out.
Lift the lid once depressurized and mix in the flour slurry. Then, gently stir in the seared pearl onions and serve.

Notes

Keep in mind that your kitchen tools will vastly affect your speed in making the recipe. If you use only an 8-inch sauté pan, you’ll have to sear the lamb and vegetables in batches, taking twice the amount of time. If you have a large 14-15-inch skillet, your process will be much faster.

And if you’re good at multi-tasking, and can sear some veggies in the pan while you sear another in the Instant Pot, you can go even faster. It also helps to have a garlic press to make mincing a breeze, and blanching the pearl onions will make them peel in a snap!

So take a look at the “Equipment” list in the recipe card to see how to make this recipe nice and quickly.

This stew will stay fresh in a refrigerated, sealed container for 3-4 days. Freeze after 4 days.

This recipe is actually even more delicious once it's had time to sit. I try to make it a whole 2-3 days before serving!

To reheat, place in a pot on the stovetop. Stir occasionally for 10-12 minutes over low-medium heat and serve.

Nutrition