Irish Stew

Irish Stew

Happy Saint Patrick’s Day!

This year, I decided to forego the usual corned beef and cabbage and decided to make a traditional Irish Stew instead.  It turned out to be such a good idea!  I made it in the Instant Pot, so everything was super tender.  I also added an extra splash of tarragon vinegar to add a bite of acidity.  

Irish Stew

Ingredients

• 3 lb lamb, cut into 2" chunks (can substitute beef)
• 3 - 4 tablespoons oil
• Salt and pepper
• 3 onions, cut into wedges
• 6 carrots, cut into 1" pieces
• 2 lb baby potatoes
• 4 cups chicken stock
• 2 bay leaves
• 1 cup frozen peas
• 1 tablespoon tarragon vinegar
• 1 tablespoon tarragon leaves, chopped

1. Turn your Instant Pot on to 'Saute'.  Add your oil.  Brown your lamb in batches, ensuring all sides are well seared, seasoning with salt and pepper.  Remove to a plate.
2. Add the onions and carrots, and saute for 6 - 8 minutes.  Add the potatoes and chicken stock, scraping up any brown bits on the bottom.
3. Return the lamb to the pot, along with the bay leaves.  Cover and change to "Stew", setting the timer for 30 minutes.  When the time is up, use a quick release.
4. Add the frozen peas and allow them to cook in the residual heat.  Add the vinegar, to taste.  Serve, garnished with the chopped tarragon leaves.
5. Enjoy!