Tender lamb cubes with earthy root vegetables in a savory stew flavored with herbs and (of course) stout... Pressure Cooker Irish Stew is a great option for St. Patrick's Day, but I'll bet the "luck of the Irish" you'll love it any day!
1can or bottle dark malty beerGuiness Stout is perfect (see notes)
4cupsbeef broth or stock
4-5cupsroot vegetablescubed, (see notes)
sea salt and fresh ground pepper
flat leaf parsleychopped, to garnish
In a zip bag, combine the lamb and the flour. Shake to combine thoroughly. Shake off the excess. I typically dump the contents of the zip bag into a bowl and use a spider to shake off the excess.
If you're using an electric pressure cooker, select "sauté." If using a stove top model, heat over medium-high heat.
Add the olive oil, and when it is hot, add the cubed meat. Brown the meat, then add the onion and garlic. Stir an additional few minutes until they begin to soften. Scrape the bottom of the pot to keep any flour from sticking to the bottom.
Add the thyme, bay, beer and broth or stock. Again, scrape the bottom of the pot to loosen browned bits and flour.
Lock the lid, and cook 30 minutes (electric and stove top). While the meat cooks, prep the vegetables
Allow the cooker to release pressure naturally for 10 minutes, then do a quick release of the remaining pressure.
Open, and add the root vegetables. Lock and set for 8 minutes (or 8 minutes on the stove).
Do a quick release. Season with salt and pepper to taste. Garnish with flat leaf parsley if desired.
We prefer lamb, but beef is a delicious option as well. I've used bone-in and boneless, and always go back to boneless to keep it simple.As I mentioned in the post, I use a combination of root vegetables including potatoes, carrots, rutabagas, and parsnips. Use your favorites.Macronutrients (approximation from MyFitnessPal): 485 calories; 30 g protein; 44 g carbohydrates; 18 g fat.