Irish Lamb Stew

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 4-lb boneless lamb shoulder, 2-inch cubes
• ½ c flour
• Sea salt
• Black pepper
• 1 lb bacon, thick-cut, small dice
• 1 onion, large dice
• 3 c carrots, 1-½-inch pieces
• 3 cloves garlic, minced
• 2 T tomato paste
• 8 oz mushrooms, quartered
• 2 c beef stock
• 1 c Guinness beer
• 2 lbs Yukon Gold potatoes (1 to 3 inches in size)
• Fresh thyme (garnish)

Directions

1. Pat dry lamb with paper towel. Add to a resealable plastic bag along with the flour seasoned with salt and pepper. Coat lamb with flour, remove from bag; set aside.
2. Set pressure cooker to "sear", adjust time to 20 minutes, press "start/stop", and add bacon. Cook until crisp and remove bacon, but leave bacon fat.
3. Add lamb and brown on all sides, 2-3 minutes each side. Remove lamb; set aside.
4. Add onions and carrots and sauté for 3-5 minutes, stirring occasionally until soft.
5. Stir in garlic, tomato paste, and mushrooms. Cook about 3 minutes, stirring constantly.
6. Stir in broth and beer and simmer for about 3 minutes until slightly reduced. Scrape up brown bits stuck on bottom of pressure cooker while broth is simmering and stir.
7. Return lamb and any accumulated juices along with the bacon to pressure cooker.
8. Place potatoes on top of lamb.
9. Close lid and lock. Set for 90 minutes and press "start/stop".
10. When done, natural release for 20 minutes. Quick release and make sure all pressure is released before opening lid.
11. Carefully open lid and stir to mix all ingredients. Check seasoning and add salt and pepper, if needed.
12. Ladle into serving bowls and garnish with thyme.