Instant Pot Irish Stew
Ingredients:
1 1/2 lb lamb cut in bite sized pieces (you can also use beef)
3 Tbsp flour
salt and pepper
1 to 2 Tbsp olive oil
1 cup of beer or ale Guinness is perfect
1 1/2 cups beef stock
1 Tbsp Worcestershire sauce
2 bay leaves
3 leeks, sliced and well rinsed. Trim the tough green end and discard.
2 or 3 parsnips peeled and sliced
2 turnips, peeled and diced
3 or 4 small or 2 large carrots peeled and sliced
4 red skinned potatoes peeled, halved and thickly sliced
a bundle of fresh thyme or rosemary
1/4 head green cabbage very thinly sliced
2 Tbsp soft unsalted butter
2 Tbsp flour
Fresh parsley
Directions:
Toss the meat with the flour, 1 tsp salt, and 1 tsp pepper to coat.
Set the Instant Pot to saute and add 1 Tablespoon of the oil. When the pot is hot, brown the meat on all sides, working in batches so you don’t crowd the pot. Add the rest of the oil as necessary. Remove the lamb and set aside.
Add the Guinness to the pot and scrape up any browned bits from the bottom.
Press cancel. Add the meat back into the pan along with the stock, Worcestershire sauce, bay leaves, and veggies. Add the bundle of rosemary or thyme.
Close the lid, lock, and set the vent to the seal position. Pressure cook on high for 30 minutes. When the machine beeps, let the pressure release naturally, this may take 15 – 20 minutes.
Add the cabbage to the stew and stir well. It will wilt in the heat of the stew.
Meanwhile make a paste of the butter and flour, and when the stew is done, blend it in, stirring well, to thicken the broth slightly. Taste to adjust seasonings and serve with lots of chopped parsley. This is the most important step in the recipe ~ take the time to taste and adjust, it makes all the difference.
