Receta Irish Lamb Stew (Instant Pot and Stovetop)

by Cavegirl Cuisine

Posted on March 7, 2017 by Cavegirl Cuisine in Soups This Irish Lamb Stew is a hearty and comforting meal. There are many substitutions to make this your own (I have listed some of those in the ingredients). Also note that there are directions below for your Instant Pot as well as for the stovetop. Also, if you are one of the millions of folks on the Instant Pot bandwagon, check out my latest cookbook, I Love My Instant Pot, for even more recipes. Please note that only a portion of the recipes are paleo-friendly ~ the book was made for the “masses” so there is a mix of many styles. The Instant Pot is the only gadget that can replace a slow cooker, rice cooker, and stockpot, and this is the only cookbook with 175 recipes, including more than 30 paleo and gluten-free recipes, for this device. You will fall in love with this collection of breakfasts, sides, soups, appetizers, main dishes, and desserts—instantly! Irish Lamb Stew Ingredients 3 tablespoons cooking oil of choice (I used walnut oil) 2.5-3 pounds cubed lamb shoulder or leg, trimmed 1 large carrot, peeled and cut into quarter moons 1 leek (whites and leeks), chopped 3 stalks celery, chopped 1 teaspoon minced garlic 1 can of Guinness stout (or 1 cup beef broth) 6-ounce can of tomato paste 2 teaspoons honey 1 tablespoon Worcestershire sauce 1 tablespoon finely chopped fresh rosemary 4 cups peeled and diced turnips (or potatoes, parsnips, or sweet potatoes) 1/2 teaspoon sea salt 3 cups beef broth Instant Pot Directions: Directions Press the Sauté button on the Instant Pot. Heat 1 tablespoon of oil and add 1/2 of the lamb cubes. Stir-fry for 3–5 minutes, searing lamb on all sides. Set aside seared lamb. Repeat with another tablespoon of oil and the remaining lamb. Transfer cooked lamb to the plate with the first batch. Add remaining teaspoon of oil. Add carrots, leeks, and celery. Stir-fry for 2-3 minutes until leeks are tender. Add garlic and toss. Add Guinness. Stir and scrape any brown bits on the edges of the pot. Add tomato paste, honey, Worcestershire sauce, rosemary, turnips, and salt. Stir and let simmer unlidded for 5 minutes (allowing alcohol to burn off). Add beef broth and lamb. Stir. Lock lid. Press the Stew button and cook for 15 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid. Taste. Add additional salt if preferred. Ladle into individual bowls. Enjoy! Stovetop Directions: Directions In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil and add 1/2 of the lamb cubes. Stir-fry for 3–5 minutes, searing lamb on all sides. Set aside seared lamb. Repeat with another tablespoon of oil and the remaining lamb. Transfer cooked lamb to the plate with the first batch. Add remaining teaspoon of oil. Add carrots, leeks, and celery. Stir-fry for 2-3 minutes until leeks are tender. Add garlic and toss. Add Guinness. Stir and scrape any brown bits on the edges of the pot. Stir in tomato paste, honey, Worcestershire sauce, rosemary, turnips, and salt. Bring to boil. Reduce heat and simmer unlidded for 5 minutes (allowing alcohol to burn off). Stir in beef broth and lamb. Cover and let simmer for 30 minutes. Taste. Add additional salt if preferred. Ladle into individual bowls. Enjoy!   Comments comments   Tags: cavegirl cuisine easy lamb stew recipe instant pot recipes irish lamb stew irish stew recipe lamb and turnip stew paleo instant pot recipes traditional lamb stew