This is a Pressure Cooker Lamb Stew with a tomato base, fresh rosemary, onions, carrots, potatoes and peas. It takes less than 30 minutes to create a flavoursome meltingly tender lamb stew with rich thick gravy like sauce that is perfect to make ahead in the cooler months so you have healthy comfort food on tap. No takeaways needed.

If you don’t have a pressure cooker, you can still make this recipe with the same ingredients either using your slow cooker, on the stove top, or in the oven.

Cook in your slow cooker on low setting for 8 hours
Cook on the stovetop in a saucepan with a heavy base on medium to low heat for 90 minutes (lid on)
Cook in the oven in a casserole dish with a lid for 60 minutes at around 180 fan forced.

Pressure Cooker Lamb Stew – Perfect for Freezing

Name: Pressure Cooker Lamb Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 people
Ingredients: 1.2 kg or 2.6 pounds Lean diced lamb; ¼ cup Plain flour; 2 tablespoons Olive Oil; 1 Tin Diced tomatoes; 2 medium Brown onions (thinly sliced); 3 medium White Potatoes (Chopped into chunks); 2 medium Carrots (Chopped into chunks); 1 cup Frozen peas; 2 tablespoons Tomato paste; 2 tablespoons Rosemary (fresh and finely diced); 1 ½ cups Beef stock/broth; 1 teaspoon Sea salt; Pepper to taste; 2 tablespoons cornflour; ¼ cup tap water

Lamb stew is true comfort food and so filling. One of the reasons I love making this dish is that it freezes really well, so I when I make a batch on a Sunday afternoon, I’ll portion it out into freezer containers, wait for it to cool down a bit and freeze. They’ll be good for 8 weeks.

Side note: we all know that lamb and rosemary go together like Ben and Jerry, but hey you could equally use another type of meat and herbage, keeping everything else the same.

Here are some ideas I’ve played around with:

Beef and Basil
Chicken, Oregano and Thyme
Chicken, Coriander/Cilantro and Mint
Pork and Fennel
Turkey, Paprika, Oregano, Garlic Salt

Love Winter Comfort Food? Check these ones out —- >>> Apricot Chicken Curry Casserole, Pressure Cooker Chicken Stew, Pressure Cooker Beef Massaman Curry, Slow Cooker Moroccan Chicken, Pressure Cooker Beef Massaman Curry

I must confess I have been eating quite a few stews lately with the drop in temperature here on the Sunshine Coast. Cool in the mornings and evenings, just enough to get the Ugg boots and winter woollies out.

Thankfully though it’s still pleasant enough to go out early on a Sunday morning to the beach to have our Acai bowls from our favourite café. Usually we take the dog, grab a coffee and sit on the beach eating our delicious and very cold fruit laden acai bowls. They are one of the things I look forward to every second week with my husband when he is home from work. It’s kind of our thing.

Tips For Making Pressure Cooker Lamb Stew

Brown off the lamb before adding the rest of the ingredients. This applies regardless of whether you’re making this dish in the pressure cooker, slow cooker, stove or oven. Browning the meat, seals in the flavours and helps to develop a stew with more interesting layers.
Use fresh herbs. It makes all the difference and adds a real freshness and lightness to the stew.
Thicken with cornflour/cornstarch. If after cooking, you;ve released the pressure and removed the lid, it is a little too liquid, thicken up the sauce with a conflour/cornstarch slurry. (see step 12 under instructions)

This is a winter family favourite, full of nutritious vegetables, high in protein and low in fat. I tend to find that this is a meal in itself and I don’t need any other sides or bread, but if you’re really wanting to treat yourself, there is one thing that hands down beats everything else: crusty garlic and herb bread you can pull apart and dip in the sauce as you chow it all down.

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5 from 3 votes