Close Bag (0)

No products in the cart.

Rustic Lamb Stew

This past year has been an opportunity to reflect on what’s truly important. For many, family is at the top of the list. And now, as it becomes safer to get together, it’s time to use the single greatest place to connect with loved ones: the dinner table. No matter what your ideal gathering looks like—maybe it’s all about the decor and glamour; a nod to family favorites; an emphasis on no-fuss, fresh ingredients; or a combination of the three—we’ve got options to suit. Each one is designed to limit stress so that you can enjoy and spend quality time with your guests.

The below recipe is excerpted from Sweet July Magazine. For all of the recipes, get the Fall/Winter 2021 Issue here! Recipes photographed by Antonis Achilleos and Greg Dupree.

Recipe:

Rustic Lamb Stew

Start to finish: 1 hour 25 minutes
Serves 6

Ingredients

  • 1 1/2 tbsp dark brown sugar
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 2 pounds lamb stew meat, cut into 1 1/2-inch pieces
  • 1/4 cup olive oil, divided
  • 1 medium-size red onion, finely chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium parsnips (3.5 ounces each), peeled and chopped
  • 2 medium celery stalks, sliced
  • 2 tbsp finely chopped garlic
  • 1 cup dry red wine
  • 1 (28-ounce) can diced San Marzano tomatoes
  • 1 fresh bay leaf
  • Cooked couscous or rice
  • Chopped fresh parsley

Instructions

  • Whisk together sugar, salt, cinnamon, paprika, pepper, and nutmeg in a large bowl. Add lamb and toss to coat. Cover and chill at least 30 minutes and up to overnight.
  • Select “sauté” setting on a programmable pressure multicooker. Select “high” temperature setting, and preheat 2 to 3 minutes. Add 2 tablespoons of the oil to cooker. Add lamb, in 3 batches, and cook, turning occasionally, until browned on all sides, about 5 minutes per batch. Transfer to a bowl; set aside.
  • Add onion, carrot, parsnip, celery, garlic, and remaining 2 tablespoons oil to cooker; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add wine, and cook, scraping up any browned bits on bottom of pan, until wine comes to a boil, about 2 minutes. Return lamb to cooker; add tomatoes and bay leaf. Press “cancel.” Cover cooker with lid, and lock in place. Turn steam-release handle to “sealing” position. Select “pressure cook” setting. Select “high”pressure for 35 minutes. When cooking has finished, let the pressure release naturally (this will take 10 to 15 minutes). Remove lid. Spoon lamb stew over couscous or rice. Sprinkle with parsley, and serve.

Ingredients

  • 1 1/2 tbsp dark brown sugar
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 2 pounds lamb stew meat, cut into 1 1/2-inch pieces
  • 1/4 cup olive oil, divided
  • 1 medium-size red onion, finely chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium parsnips (3.5 ounces each), peeled and chopped
  • 2 medium celery stalks, sliced
  • 2 tbsp finely chopped garlic
  • 1 cup dry red wine
  • 1 (28-ounce) can diced San Marzano tomatoes
  • 1 fresh bay leaf
  • Cooked couscous or rice
  • Chopped fresh parsley

Instructions

  • Whisk together sugar, salt, cinnamon, paprika, pepper, and nutmeg in a large bowl. Add lamb and toss to coat. Cover and chill at least 30 minutes and up to overnight.
  • Select “sauté” setting on a programmable pressure multicooker. Select “high” temperature setting, and preheat 2 to 3 minutes. Add 2 tablespoons of the oil to cooker. Add lamb, in 3 batches, and cook, turning occasionally, until browned on all sides, about 5 minutes per batch. Transfer to a bowl; set aside.
  • Add onion, carrot, parsnip, celery, garlic, and remaining 2 tablespoons oil to cooker; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add wine, and cook, scraping up any browned bits on bottom of pan, until wine comes to a boil, about 2 minutes. Return lamb to cooker; add tomatoes and bay leaf. Press “cancel.” Cover cooker with lid, and lock in place. Turn steam-release handle to “sealing” position. Select “pressure cook” setting. Select “high”pressure for 35 minutes. When cooking has finished, let the pressure release naturally (this will take 10 to 15 minutes). Remove lid. Spoon lamb stew over couscous or rice. Sprinkle with parsley, and serve.
Back to All Stories