Lamb Stew with Irish Stout Pressure Cooker Recipe

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Recipe Category: Stew

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Lamb Stew With Irish Stout Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 17 minutes at HIGH pressure

  • 2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 2-inch chunks
  • 1 teaspoon salt, plus more to taste
  • 10 grinds freshly ground black pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 medium onions, cut in half, then into ½-inch-thick half moons
  • 1 tablespoon tomato paste
  • 4 red potatoes, cut into 4 or 8 wedges each, depending on size
  • 3 medium carrots, cut into 1-inch chunks
  • 2 medium turnips, peeled and cut into ¾-inch dice
  • 1¾ cups reduced-sodium chicken broth
  • 1 (11.2-ounce) bottle Irish stout, such as Guinness
  • 1 bay leaf
  • 1½ cups fresh or frozen peas
  • 2 tablespoons chopped fresh flatleaf parsley

Method

  1. Season the meat all over with the salt and pepper, then dredge in the flour, shaking off the excess
  2. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  3. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
  4. Use a slotted spoon to transfer the browned meat to a plate
  5. Pour off all but 1 tablespoon of fat from the pot
  6. Add the onions to the pot and cook over medium-high heat, stirring a few times, until lightly browned at the edges, about 5 minutes
  7. Add the tomato paste and cook, stirring, 1 minute longer
  8. Stir in the potatoes, carrots, and turnips
  9. Pour in the broth and stout, scraping up any browned bits from the bottom of the pot
  10. Return the meat and any accumulated juices to the pot
  11. Add the bay leaf
  12. Close and lock the lid
  13. Set the burner heat to high
  14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  15. Set a timer to cook for 17 minutes
  16. Remove the pot from the heat
  17. Open the cooker with the Natural Release method; let stand for 15 minutes
  18. Be careful of the steam as you remove the lid
  19. The vegetables should be cooked through and the meat fork-tender
  20. Using a slotted spoon, transfer the meat and vegetables to a warm shallow serving bowl
  21. Discard the bay leaf
  22. Skim any fat from the top of the sauce
  23. If you prefer a thicker sauce, boil, uncovered, over high heat to reach the desired consistency
  24. Reduce the heat to medium and stir in the peas and 1 tablespoon of the parsley; cook 5 minutes
  25. Taste, adding more salt if needed
  26. Spoon the sauce over the meat and sprinkle with the remaining 1 tablespoon parsley
  27. Serve at once

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