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Irish Stew

3 pounds small potatoes -- sliced 3/4"-thk
2 pounds lamb -- cut for stew
12 whole garlic cloves -- peeled
1 pound pearl onions
4 cups beef broth - (to 6) (or a combination of lamb and beef broth if you have it)
1/2 cup dry sherry
1 teaspoon 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.



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