Lamb And Mushroom Stew Recipe

Name: Lamb And Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.
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.
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.
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.
6
Serve with mashed potatoes or cooked rice.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Lamb And Mushroom Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Mushroom Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions