Ingredients:
- 1 pound lamb stew meat, cubed
- 2 cups beef broth
- 1 tablespoon flour
- 1/4 cup red wine
- 1 tablespoon olive oil
- 1 tablespoon tomato sauce
- 1/2 a 14 ounce can diced tomatoes
- 1 /2 cup green beans
- 1/2 cup peas
- 2 stalks celery, sliced into 1/2 inch pieces
- 1 medium onion, sliced
- 2 large carrots, peeled, sliced
- 1 bay leaf
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley
- Salt to taste
- Pepper powder to taste
Method:
- Mix flour, salt and pepper and sprinkle over lamb chops
- Set Sauté option. Add oil to the instant pot. When oil is heated, add lamb chops and cook until brown. Remove and set aside.
- Add onions and garlic to the pot and sauté until translucent. Add red wine and simmer until it reduces to half its quantity. Scrape any brown bits that are stuck to the bottom of the pot.
- Add rest of the ingredients except parsley. Close the lid. Set the pot on Stew option and set the timer for 15 minutes. When done, let the steam release naturally.
- Add parsley, stir and serve in soup bowls.