Irish Lamb Stew
- 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)
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.
- 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.
Add lamb and brown on all sides, 2-3 minutes each side. Remove lamb; set aside.
Add onions and carrots and sauté for 3-5 minutes, stirring occasionally until soft.
- Stir in garlic, tomato paste, and mushrooms. Cook about 3 minutes, stirring constantly.
- 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.
- Return lamb and any accumulated juices along with the bacon to pressure cooker.
- Place potatoes on top of lamb.
- Close lid and lock. Set for 90 minutes and press "start/stop".
- When done, natural release for 20 minutes. Quick release and make sure all pressure is released before opening lid.
- Carefully open lid and stir to mix all ingredients. Check seasoning and add salt and pepper, if needed.
- Ladle into serving bowls and garnish with thyme.