Pressure Cooker Lamb Stew with Guinness and Barley
This year, for Saint Patrick’s day, I decided to get fancy. Instead of my usual corned beef and cabbage, I wanted to make a traditional Irish lamb stew.
Traditional may be pushing it a bit, since I did want to cook it in my pressure cooker.
Unfortunately…my headnote is going to be a lot quicker than usual. I cooked this recipe a week before St. Patrick’s day, so I would have pictures for the blog. It was fabulous – lamb shoulder chops have so much flavor that they carry this relatively simple stew. (Adding some Guinness helps as well. Brilliant!)
I wrote up the instructions, picked out the good pictures, and went to bed. The next morning, I threw my back out. Ow ow owie ow. It’s three days later, and I can finally sit upright for a few minutes…thanks to all the interesting medicines the ER doctor gave me.
*In other words – If this doesn’t make any sense, I apologize. It’s the meds talking.
Looking for a quick stew for St. Patrick’s day? Grab some lamb shoulder chops and fire up the pressure cooker.
*Don’t have a pressure cooker? No problem. See the Notes section for instructions on cooking with a standard dutch oven.
Recipe: Pressure Cooker Lamb Stew with Guinness and Barley
Inspired By: Lorna Sass Cooking Under Pressure
- Pressure cooker, at least 6 quarts (I love my giant Kuhn Rikon 12-quart pressure cooker, which is probably overkill for this recipe)
- No pressure cooker? No worries. Use a heavy bottomed dutch oven with a lid, and increase the amount of water to 4 cups. Follow the instructions right up until “lock the lid”. Then, instead of pressure cooking, bring the pot to a boil, and cover with the lid. Move the pot to a preheated 350*F oven and bake for 2 to 2.5 hours, until the lamb is tender. Continue with the serving step.
- Add a packet of potatoes to the stew: Wrap a couple of pounds of diced, salted and peppered potatoes in aluminum foil, and float them on top of the stew right before you lock down the lid.
- Serve with mashed potatoes. To make this dish more traditional, stir sliced green onions into the mashed potatoes and call it Champ.
- I use lamb shoulder chops because, without special ordering, I can’t find lamb shoulder roasts in my area. Round bone shoulder chops are easier to trim into boneless cubes; seek them out if you can. Also, I like the round bones because they have the marrow in them. I add the round bones to the pot with everything else, then fish them out at the end, and scrape the ; this lets the marrow in the bones melt and join the stew.
- The recipe calls for one cup of Guinness. I always buy pint cans with the carbonation capsule. Why? Because I can drink the rest.
What do you think? Questions? Other ideas? Leave them in the comments section below.
Lorna Sass Cooking Under Pressure (20th Anniversary Edition)
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