Ingredients
Scale
- 2 tbsp oil
- 3 slices bacon, sliced into 1/4” pieces
- 1 pound lamb stew meat, cut into 1” cubes
- 2 tbsp flour
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 tbsp Tomato paste
- 4 cup beef broth
- salt and pepper to taste
- 1 large potato
- 3 carrots
- 1 lb button mushrooms, quartered
- 1 cup red wine
Instructions
- Set the Instant Pot on saute and let it heat up.
- Put the oil in the Instant Pot and cook the bacon until browned. Remove from Instantpot
- Add the lamb and cook until no pink remains
- After the lamb is browned add the garlic and saute for one minute.
- Add flour, onion, thyme, rosemary, red wine, tomato paste, broth, salt and pepper. Stir to mix.
- Put the lid on the Instant Pot and lock the lid. Switch it to the Manual setting and program it on high for 20 minutes.
- While the stew cooks peel and dice the potatoes and the carrots and cut the mushrooms.
- When the 20 minutes is done release the steam using the quick release.
- Add the potatoes, mushrooms and carrots, and lock the lid back on the Instant Pot. Set it to the manual setting and program it for 10 minutes on low.
- Once the 10 minutes are up use either the quick release or natural release.
- Plate and serve!