Stews are a great way of turning cheap cuts of meat into tender and tasty low-carb meals that can be made in bulk on a budget and are perfect for meal prep. We made this tender & hearty keto lamb stew recipe in the pressure cooker, but it’s also easy to make in a slow cooker or instant pot; instructions are below.
We’ve sung the praises of high-pressure cooking before and continue that song with this rich pressure cooker lamb stew recipe.
The pressure cooker (or instant pot) makes short work of turning a tough lamb shoulder into the succulent and tender meat.
This lamb stew recipe is low-carb, keto, and paleo-friendly and makes 15 servings. The nutritional information reflects one serving with two tablespoons of sour cream and one tablespoon of parmesan cheese.
Ingredients
- ½ cup of Tallow
- 3 cloves of Garlic, roughly chopped
- 1 medium Onion, large dice
- ¼ cup of Rosemary Leaves
- 3 sticks of Celery, 0.5in slices
- 1 teaspoon of Salt
- 1 teaspoon of Pepper
- ½ cup of Red Wine Vinegar
- 1 cup of Tomato Puree
- 4 cups of Beef Stock
- 4 lb Lamb Shoulder, bone-in
- ½ lb of Cup Mushrooms quartered
- 2 tablespoons of Sour Cream per serve
- 1 tablespoon of Parmesan Cheese, grated, one per serve
How to make keto lamb stew
For slow cooker instructions, scroll down.
- Place the tallow, garlic, onion, rosemary, and celery in the base of your pressure cooker. Saute over medium heat for 5 minutes.
- Add the salt, pepper, red wine vinegar, and tomato puree. Continue cooking for another 5 minutes.
- Add the beef stock and stir well.
- Place the lamb shoulder into the pot, ensuring the liquid covers it. Add extra beef stock or water until the lamb is covered.
- Bring to a boil and secure the lid onto the pressure cooker. Turn the dial to the highest pressure setting and allow it to pressurize.
- Once your cooker starts to release steam, drop the heat to low and leave to cook for 2 hours or 30 minutes per pound.
- After 2 hours, turn off the heat and leave to release pressure for 20 minutes.
- After 20 minutes, turn the dial to release any remaining steam. If there is a big steam release, leave the pressure cooker for another 5 minutes to depressurize before opening it.
- Remove the lid of the pressure cooker and gently remove the piece of lamb shoulder. We recommend using a spider tool or two sets of tongs.
- Turn the pressure cooker back onto medium heat, allow the liquid to simmer, and reduce by ¼.
- While the liquid is reducing, use tongs to pull the lamb meat off the bone and roughly chop it into bite-sized chunks.
- Add the chopped lamb meat back into the pressure cooker and the mushrooms, and simmer for 10 minutes.
- Serve topped with two tablespoons of Sour Cream and one tablespoon of grated Parmesan cheese, and enjoy!
This keto lamb stew is easy and affordable in large batches, especially if you have a large pressure or slow cooker. Refrigerate for up to a week or freeze for three months. Perfect for meal prep.
How To Make Keto Lamb Stew In The Slow Cooker
Copy all the instructions above except place ingredients in a slow cooker for 7 hours on low.
You can cook on high for 5 hours. But I feel long and low gets better results in the slow cooker.
No pressure is involved in breaking up tough cuts in a slow cooker. So, seven hours on low is best to give the meat time to tenderize.
Keto Lamb Stew
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Ingredients
- ½ cup tallow
- 3 cloves garlic
- 1 whole onion diced
- 1/4 cup rosemary leaves chopped
- 3 sticks celery sliced 1/4 inch slices
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup red wine vinegar
- 1 cup tomato puree
- 4 cubes beef stock
- 4 pounds lamb shoulder bone in
- 1/2 pound mushrooms we use button mushrooms
Instructions
- Place the tallow, garlic, onion, rosemary, and celery in the base of your pressure cooker. Saute over medium heat for 5 minutes.½ cup tallow, 3 cloves garlic, 1 whole onion, 1/4 cup rosemary leaves, 3 sticks celery
- Add the salt, pepper, red wine vinegar, and tomato puree. Continue cooking for another 5 minutes.1 tsp salt, 1 tsp pepper, 1/2 cup red wine vinegar, 1 cup tomato puree
- Add the beef stock and stir well.4 cubes beef stock
- Gently place the lamb shoulder into the pot, ensuring it is just covered by the liquid. Add extra beef stock or water until the lamb is covered.4 pounds lamb shoulder
- Bring to a boil and secure the lid onto the pressure cooker. Turn the dial to the highest pressure setting and allow it to pressurize.
- Once your cooker starts to release steam, drop the heat to low and leave to cook for 2 hours or 30 minutes per pound.
- After 2 hours, turn off the heat and leave to release pressure for 20 minutes.
- After 20 minutes, turn to dial to release any remaining steam. If there is a big release of steam, leave the pressure cooker for another 5 minutes before attempting to open.
- Remove the lid of the pressure cooker and gently remove the piece of lamb shoulder. We recommend using a spider tool or 2 sets of tongs.
- Turn the pressure cooker back onto medium heat and allow to liquid to simmer and reduce by ¼.
- While the liquid is reducing, use tongs to pull the lamb meat off the bone and roughly chop into bite sized chunks.
- Add the chopped lamb meat back into the pressure cooker, along with the mushrooms and simmer for 10 minutes.1/2 pound mushrooms
- Serve topped with two tablespoons of sour cream and one tablespoon of grated parmesan cheese (optional), and enjoy!
Notes
Nutrition
Check out our Keto Winter Recipes for more slow cooker creations.
Typically, stews are made with various high-carb and starchy vegetables such as potatoes, carrots, etc. Some people use flour to thicken the sauce, so many stews are not keto-friendly. You can make keto-friendly stews by leaving out high-carb ingredients and starchy vegetables.
Our lamb stew, however, removes the starchy, high-carb vegetables and adds extra tallow for fat content, so it is very low-carb and keto-friendly.
Adjust the servings above to make a larger batch of this Lamb Stew Pressure Cooker Recipe.
