▢1 tablespoon avocado oil ▢3 lb American Lamb Shoulder cubed ▢¼ cup red cooking wine can sub red wine vinegar ▢32 ounces beef stock ▢3 cloves garlic minced ▢1 teaspoon salt ▢1 teaspoon pepper ▢1 teaspoon dried thyme ▢1 bay leaf ▢1 tablespoon worcestershire sauce and more! Grab all the ingredients below.
Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.
Remove lid and set pressure cooker to saute. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.