Yields Makes 6 servings

How to Make It

Step 1
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.

Step 2
2

Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
6

Serve with mashed potatoes or cooked rice.

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

Directions

Step 1
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.

Step 2
2

Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
6

Serve with mashed potatoes or cooked rice.

Lamb and Mushroom Stew
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