Irish Stew Recipe - Cooking Index
Irish Stew Recipe - Cooking Index
This recipe consists of alternating layers of potatoes, meat and onions cooked in liquid. Be sure not to fill pressure cooker more than 3/4 full when building layers. Because this recipe fills the pressure cooker nearly to capacity, it will take longer to bring it up to full pressure which is when timing should begin, not when the heat is applied. The steamer insert is used in this recipe to avoid the first layer of potatoes sticking to the bottom of the pot and burning.
Type: Lamb| 3 lbs | 1362g / 48oz | Small potatoes - sliced 3/4"-thk |
| 2 lbs | 908g / 32oz | Lamb - cut for stew |
| 12 | Garlic cloves - peeled | |
| 1 lb | 454g / 16oz | Pearl onions |
| 4 cups | 948ml | Beef broth - (to 6) |
| = (or a combination of lamb and | ||
| Beef broth if you have it) | ||
| 1/2 cup | 118ml | Dry sherry |
| 1 teaspoon | 5ml | Thyme |
Place the steamer insert in the bottom of the pressure cooker, then place a layer of the potatoes in the steamer insert, then spread half of the lamb over the potatoes, spread the garlic cloves over the lamb, then the pearl onions, another layer of potatoes, then lamb, then onions, then end with potatoes. (DO NOT fill the pressure cooker more than 3/4 full.)
Sprinkle the thyme and some fresh ground pepper on the top layer.
Pour the sherry over everything, then fill with beef broth or stock. (It is OK if the liquid doesn't cover everything.)
Bring to pressure, lower heat to stabilize pressure, then cook for 17 minutes, release pressure then open and serve.
This stew is also good with dumplings (see "Quick Beef Stew")
This recipe yields ?? servings.
Source:
The Complete Pressure Cooker Book by Barbara Baur
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.