Paleo Recipes – Cavegirl Cuisine

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Irish Lamb Stew (Instant Pot and Stovetop)

Irish Lamb Stew (Instant Pot and Stovetop)

This Irish Lamb Stew is a hearty and comforting meal. There are many substitutions to make this your own (I have listed some of those in the ingredients). Also note that there are directions below for your Instant Pot as well as for the stovetop.

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Irish Lamb Stew

 

Ingredients

  • • 3 tablespoons cooking oil of choice (I used walnut oil)
  • • 2.5-3 pounds cubed lamb shoulder or leg, trimmed
  • • 1 large carrot, peeled and cut into quarter moons
  • • 1 leek (whites and leeks), chopped
  • • 3 stalks celery, chopped
  • • 1 teaspoon minced garlic
  • • 1 can of Guinness stout (or 1 cup beef broth)
  • • 6-ounce can of tomato paste
  • • 2 teaspoons honey
  • • 1 tablespoon Worcestershire sauce
  • • 1 tablespoon finely chopped fresh rosemary
  • • 4 cups peeled and diced turnips (or potatoes, parsnips, or sweet potatoes)
  • • 1/2 teaspoon sea salt
  • • 3 cups beef broth

Directions

Instant Pot Directions:

  1. Press the Sauté button on the Instant Pot. Heat 1 tablespoon of oil and add 1/2 of the lamb cubes. Stir-fry for 3–5 minutes, searing lamb on all sides. Set aside seared lamb. Repeat with another tablespoon of oil and the remaining lamb. Transfer cooked lamb to the plate with the first batch.
  2. Add remaining teaspoon of oil. Add carrots, leeks, and celery. Stir-fry for 2-3 minutes until leeks are tender. Add garlic and toss. Add Guinness. Stir and scrape any brown bits on the edges of the pot. Add tomato paste, honey, Worcestershire sauce, rosemary, turnips, and salt. Stir and let simmer unlidded for 5 minutes (allowing alcohol to burn off).
  3. Add beef broth and lamb. Stir. Lock lid.
  4. Press the Stew button and cook for 15 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid. Taste. Add additional salt if preferred.
  5. Ladle into individual bowls. Enjoy!

Stovetop Directions:

1. In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil and add 1/2 of the lamb cubes. Stir-fry for 3–5 minutes, searing lamb on all sides. Set aside seared lamb. Repeat with another tablespoon of oil and the remaining lamb. Transfer cooked lamb to the plate with the first batch.
2. Add remaining teaspoon of oil. Add carrots, leeks, and celery. Stir-fry for 2-3 minutes until leeks are tender. Add garlic and toss. Add Guinness. Stir and scrape any brown bits on the edges of the pot. Stir in tomato paste, honey, Worcestershire sauce, rosemary, turnips, and salt. Bring to boil. Reduce heat and simmer unlidded for 5 minutes (allowing alcohol to burn off).
3. Stir in beef broth and lamb. Cover and let simmer for 30 minutes. Taste. Add additional salt if preferred.
4. Ladle into individual bowls. Enjoy!

Ingredients

  • 3 tablespoons cooking oil of choice (I used walnut oil)
  • 2.5-3 pounds cubed lamb shoulder or leg, trimmed
  • 1 large carrot, peeled and cut into quarter moons
  • 1 leek (whites and leeks), chopped
  • 3 stalks celery, chopped
  • 1 teaspoon minced garlic
  • 1 can of Guinness stout (or 1 cup beef broth)
  • 6-ounce can of tomato paste
  • 2 teaspoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped fresh rosemary
  • 4 cups peeled and diced turnips (or potatoes, parsnips, or sweet potatoes)
  • 1/2 teaspoon sea salt
  • 3 cups beef broth

Directions

Instant Pot Directions:

  1. Press the Sauté button on the Instant Pot. Heat 1 tablespoon of oil and add 1/2 of the lamb cubes. Stir-fry for 3–5 minutes, searing lamb on all sides. Set aside seared lamb. Repeat with another tablespoon of oil and the remaining lamb. Transfer cooked lamb to the plate with the first batch.
  2. Add remaining teaspoon of oil. Add carrots, leeks, and celery. Stir-fry for 2-3 minutes until leeks are tender. Add garlic and toss. Add Guinness. Stir and scrape any brown bits on the edges of the pot. Add tomato paste, honey, Worcestershire sauce, rosemary, turnips, and salt. Stir and let simmer unlidded for 5 minutes (allowing alcohol to burn off).
  3. Add beef broth and lamb. Stir. Lock lid.
  4. Press the Stew button and cook for 15 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid. Taste. Add additional salt if preferred.
  5. Ladle into individual bowls. Enjoy!

Stovetop Directions:

1. In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil and add 1/2 of the lamb cubes. Stir-fry for 3–5 minutes, searing lamb on all sides. Set aside seared lamb. Repeat with another tablespoon of oil and the remaining lamb. Transfer cooked lamb to the plate with the first batch.
2. Add remaining teaspoon of oil. Add carrots, leeks, and celery. Stir-fry for 2-3 minutes until leeks are tender. Add garlic and toss. Add Guinness. Stir and scrape any brown bits on the edges of the pot. Stir in tomato paste, honey, Worcestershire sauce, rosemary, turnips, and salt. Bring to boil. Reduce heat and simmer unlidded for 5 minutes (allowing alcohol to burn off).
3. Stir in beef broth and lamb. Cover and let simmer for 30 minutes. Taste. Add additional salt if preferred.
4. Ladle into individual bowls. Enjoy!

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