Скачать или смотреть Instant Pot Irish Lamb Stew

With St. Patrick’s Day coming up, I wanted to try something other than my usual corned beef and cabbage this year. Lamb stew is delicious and easy to make in the Instant Pot. As with any stew, it’s even better the next day and I used some of the leftovers to make lamb pasties! If lamb isn’t your thing, you can easily substitute with beef. Happy St. Paddy’s!!!

Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1

Today’s Ingredients:
1 lb lamb shoulder, 1-inch cubes
3 TB flour + 1 tsp salt + 1 tsp black pepper, mixed evenly

8 oz bacon, chopped
11 oz Guinness Stout Beer (11.2 oz bottle in the video)
1 cup beef stock
1 TB Worcestershire sauce
2 bay leaves
handful of thyme and rosemary, tied in a bundle (about 6 thyme sprigs + 3 rosemary sprigs)
3 garlic cloves, minced
1 large leek, greens included, cleaned and sliced in half-moons
1 medium onion, chopped
1 lb potatoes, large cuts
1 lb root veggies, large cuts (carrots, parsnips, turnips)
salt & pepper, to your liking
½-1 cup fresh parsley, chopped
2 TB cornstarch + 2 TB water, to thicken

Optionals for serving: fresh parsley and crusty sourdough bread

Instructions:
1. Flour and season the meat: Toss to evenly coat the lamb meat with the flour/salt/pepper mixture and set aside while you cook the bacon.
2. Heat the Instant Pot on sauté and add the bacon when the pot reads “HOT.” Cook, stirring occasionally, until the bacon is almost crisp and most of the fat has rendered out. Remove the bacon to a side tray, leaving a few tablespoons of fat in the pot.
3. Add the seasoned lamb cubes a few at a time and brown on all sides to form a crispy crust. Don’t crowd the pot otherwise the meat will steam instead of brown. Work in batches, turning every few minutes. Remove the browned pieces to the side tray with the bacon.
4. Add the Guinness and scrape up the browned bits from the bottom of the pot. This is where all the flavor is, plus you’ll want to clear the bottom to avoid the dreaded “BURN” warning later.
5. Return the lamb and bacon (with all accumulated juices) to the pot.
6. Add beef broth, Worcestershire, bay leaves, thyme, rosemary, and minced garlic. Stir to evenly distribute in a single layer.
7. Add the remaining veggies in layers starting with onion and leeks, then potatoes, and finally root veggies on top. You can choose how much potatoes and root veggies you want to use, according to your own preferences – aim for a total of 2-3 lbs to fit in a 6qt pot.
8. Sprinkle a little extra salt and pepper over the top. I used about 1 tsp salt and ½ tsp black pepper.
9. Lock the lid and cook on manual/high for 30 minutes followed by a natural pressure release before unlocking and reopening the lid.
10. Set the pot back to sauté until it comes to a light boil.
11. Add chopped fresh parsley.
12. Add the cornstarch/water mixture and stir to thicken the stew. Remove the herb bundle and bay leave and check for seasoning – add salt and pepper if needed.
13. ENJOY!


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