Oven Method – Stove Top Method – Slow Cooker Method – Instant Pot Pressure Cooker Method
Last year for Saint Patrick’s Day, my daughter, Brenda, went back and forth between cooking a traditional Irish Lamb Stew or a Guinness Beef Stew. For her husband, the Guinness Beef Stew won out as his first choice for her to cook and they were not disappointed. She highly recommends trying the recipe! She promised herself that lamb stew would be on the menu this year. Traditionally Irish lamb stew was cooked with the cheapest and most readily-available ingredients using mutton (less tender sheep over two years of age) or lamb meat (neck bones or shanks) and root vegetables such as potatoes and onions with water. Cooking the stew over low heat for a long period would make the meat fall apart tender. Irish lamb stew is also typically cooked in a clear broth instead of a thicker stew sauce that most Americans are used to. Now days, you will also find more variety of root vegetables added to the stew such as carrots, leeks, parsnips, or turnips with barley and parsley.
Researching recipes and cooking techniques for lamb stew, my daughter found that several recipes actually let the stew bake covered in the oven versus cooking stove top. Many recipes also do not brown the lamb meat first, but layer all the ingredients into the Dutch oven to cook and stew together. Since every Irish cook will have their own version of the recipe and cooking method they prefer, she decided to try out the baking technique, but she would still stick with browning the meat and onions like she normally does. Instructions have also been provided for the stove top cooking, slow cooker and Instant Pot pressure cooker method.
In both of our personal opinions, we feel onions add more flavor if they are sauteed first before cooking in a soup or stew. Since the stout beer added such a wonderful flavor to the Guinness Beef Stew, my daughter included some stout beer to deglaze the meat and onions bits stuck to the bottom of the pan for maximum flavor enhancement. She saw many recipe versions using bacon for flavoring, but decided to try out the stew with more of the core flavors.
Per Brenda, “I will try out the bacon the next time I make it, because let’s face it – bacon makes everything taste better! I really liked the clear broth in this stew, it had a great comforting flavor without feeling too heavy. It was a nice change over the traditional thick stews I usually make. I also enjoyed leftovers for lunch the next day and the flavor improved even more.”
Irish Lamb Stew Recipe:
Prep Time: 3 hours
Yields: 6 to 8 servings
Stove Top and Oven Cook Time: 2 hours
Slow Cooker Cook Time: low heat 8 hours
Pressure Cooking Time: 1 hour
This is the type of pressure cooker that I prefer to use in my cooking: I get readers asking which electric pressure cooker brand I prefer to use for cooking. I personally use the Instant Pot Multi-Use Pressure Cooker. I love having 7 cooking functions in one space saving appliance – Pressure Cooker, Slow Cooker, Rice Cooker, Saute Pan, Steamer, Yogurt Maker and Warmer.
Learn more tips on How to Use an Instant Pot Pressure Cooker.
Categories:Irish Leg of lamb Pressure Cooker Lamb Recipes Pressure Cooker Stew Recipes Saint Patrick's Day Slow Cooker Lamb Recipes Slow Cooker Stew Recipes Soup, Stew, Chili & Chowder Recipes