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.
Prep Time15 minutesmins
Cook Time2 minutesmins
Total Time2 hourshrs15 minutesmins
Course: Dinner, Lunch
Cuisine: American, British
Servings: 8
Calories: 333kcal
Author: Matt Dobson
Ingredients
½cuptallow
3cloves garlic
1wholeoniondiced
1/4cuprosemary leaveschopped
3sticks celerysliced 1/4 inch slices
1tspsalt
1tsppepper
1/2cupred wine vinegar
1 cuptomato puree
4cubesbeef stock
4poundslamb shoulderbone in
1/2pound mushroomswe 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
STORING: Refrigerate for up to a week or freeze for two months.