The flavors of the southern France region of Provence sing in this hearty lamb stew with root vegetables… Pressure Cooker Lamb Stew Provençal is fragrant with fresh rosemary and Herbes de Provence, and ready in an hour with your pressure cooker!
When the Good Lord begins to doubt the world, he remembers that he created Provence.
~~ Frédéric Mistral
I have been drawn to France, and French cooking, since my teenage years when I was fast becoming a gourmet cook. I was not drawn to Paris and haute cuisine (though I hope to visit someday), but rather, the cuisine of the commoner and the country folk… Basque and Provençal cuisine. Pressure Cooker Lamb Stew Provençal brings the wonderful flavors of Provence to a simple lamb stew, and you can have this fragrant, flavorful stew on the table in an hour with the aid of a pressure-cooker.
If you have followed my blog for any length of time, you know of my reliance on flavor profiles in creating recipes. 😉 The cuisine of Provence is defined by its landscape – gnarly olive trees on rocky slopes; rosemary, fennel, thyme and sage growing wild alongside bay laurel and juniper. Olive oil and olives, anchovies, capers, tomatoes, and garlic – lots and lots of garlic – characterize this wonderful cuisine. Tapenade, ratatouille, Seafood Stew With Saffron-Infused Broth, and Aioli (garlic mayonnaise) are representative of the cuisine, and among my favorites to prepare and enjoy.
Pantry items to keep on hand would include good olive oil, anchovies and/or anchovy paste, capers, good canned tomatoes, whole garlic bulbs, minced garlic, dried thyme leaves, sage, and bay leaves. Keep fresh ingredients on hand when possible – rosemary, parsley, thyme, sage, bay, lemons, fennel bulb, etc. Herbes de Provence is a mixture of dried herbs typical of the Provence region of southern France, and one always found in my well-stocked pantry. (See My Pantry Checklist). Commercially prepared Herbes de Provence are widely available; alternatively, you can make your own. I like Emeril Lagasse’s recipe for Herbes de Provence. Savory is the only ingredient that I have had trouble finding. Lavender really isn’t all that common in Herbes de Provence.
This hearty stew combines cubed lamb with root vegetables – sweet potatoes, parsnips, and new potatoes – with herbes de provence, bay leaves (fresh if possible), and fresh rosemary. Of course a generous cup of red wine flavors the cooking liquid along with good beef stock. Cubed lamb gets pressurized for 30 minutes prior to adding the vegetables. The stew needs only 10 minutes with the addition of the vegetables to bring the lamb to falling-apart-tender. Pair this hearty, rich stew with a medium-bodied red wine such as Cotes du Rhone and a crusty loaf of sourdough…
If you’re still nervous about trying a pressure-cooker, please try to overcome your fear! The modern pressure-cooker is not your mother’s pressure-cooker. 😀
Pressure Cooker Lamb Stew Provencal
The flavors of the southern France region of Provence sing in this hearty lamb stew with root vegetables and fragrant rosemary and Herbes de Provence...
- 3/4 cup flour
- 1/2 teaspoon salt
- a few grinds of pepper
- 1 pound lamb cubed
- 2 tablespoons olive oil
- 1 shallot finely chopped
- 1 teaspoon garlic minced (about 2-3 cloves)
- 1 cup dry red wine (see notes)
- 4 cups beef broth/stock
- 1 inches sprig fresh rosemary 6 to 8 inches long
- 2 leaves bay fresh if possible
- 1 tablespoon Herbes de Provence
- 1 cup red pearl onions optional (see notes)
- 2 cups mushrooms quartered (see notes)
- 4 cups root vegetables cubed (see notes)
- several grinds sea salt and pepper to taste
- flat leaf parsley to garnish
- Add the flour, salt, and pepper to a quart zip bag. Add the cubed lamb, and zip the top. Shake until pieces are coated.
- Add olive oil to pressure cooker on medium high heat. Add lamb cubes (shake off excess flour), shallot, and garlic. Stir until lamb cubes are browning nicely.
- Pour red wine and broth/stock into the pressure-cooker. Add the bay leaves, rosemary, and Herbes de Provence. Stir to combine.
- Pressurize your pot according to manufacturer's instructions for high pressure. Reduce heat when the button pops up to the point that pressure is maintained. This is medium-low on my glass cook top. Cook 30 minutes. Turn off heat. Slowly de-pressurize according to instructions.
- While lamb cooks, prep your vegetables. If using fresh pearl onions, blanch quickly, snip the root end, and pop the onion out of its skin.
- When pressure-cooker is no longer pressurized, open, then add vegetables. Seal and lock the cooker, and return to high pressure for 10 minutes.
- Slowly de-pressurize once again. When ready to serve, open the lid, and check seasoning. Add salt and pepper if needed.
- Ladle stew into bowls, and garnish with chopped flat leaf parsley. Serve with crusty bread. Enjoy!
A good rule of thumb is to not cook with expensive wine or wine you wouldn't want to drink!
Fresh pearl onions are worth a bit of extra effort - if you can find them. Blanch them, snip the root end, then pop them out of their skins from the stem end. You can substitute frozen pearl onions, or substitute with an additional cup of vegetables.
I like cremini mushrooms, but button mushrooms are fine as well.
I've used different combinations of root vegetables for this stew. Micro new potatoes in purple, red, and white are lovely. Carrots, sweet potatoes, golden beets, butternut squash, parsnips, turnips, are all great options. Try to cut them in similar sized pieces for most even cooking!
I now use a stove top pressure-cooker on a electric glass cook top. I have to be way more careful than I did when I had the instant heat control of my gas range. I do pressurize the cooker on high, but the minute it is pressurized, I turn it from "9" to "3". This seems to work pretty well. I have a high setting ("2"), a low setting ("1"), and a de-pressurize setting ("0"). When I de-pressurize, I first turn the heat off, then wait for the steam to slow substantially. I then turn the dial to "1," and when the cooker is quiet, I turn the dial to "0." Only then do I open the lid. If you have an electric slow-cooker, the process should be similar, but it will be plugged in rather than stove top.
Macronutrients (approximation only from MyFitnessPal): 31 g protein; 42 g carbohydrates; 36 g fat