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Irish Lamb Stew for Pressure Cooker

Course: Main Course
Vessel Name: Irish

Ingredients

  • 2.5 pounds lamb
  • 2 yellow onions
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 4-6 sprigs fresh thyme
  • 12 yellow potatoes
  • 1 bottle stout beer, like Guinness
  • 3-4 cups chicken stock
  • 6 whole carrots
  • 1/2 cup each, fresh parsley and chives to garnish

Instructions

  • Cut meat from bones of lamb and remove large chunks of fat.  Chop onions.  Brown meat and onions in oil and butter over high heat, adding about 1/2 teaspoon salt.
  • Peel and dice to about 3/4" pieces half the potatoes.  Add to the meat and onions along with the fresh thyme sprigs.
  • Add the beer and bring to a boil.  Add just enough stock to cover the solids.  Peel remaining potatoes and carrots and cut into large chunks (2" pieces).  Place on top of stew without submerging.
  • Seal pressure cooker and bring to high pressure.  Cook  for 20 minutes at high pressure, then release naturally, allowing to sit off heat for at least 12 minutes before opening.
  • Set aside whole vegetables and season stew with salt and pepper to taste.  Serve with whole vegetables on top and garnish with parsley and chives.