• Lisa Jarvis

Irish Stew



Well today was St. Patrick's Day and my son Chase and I made some Irish Stew in the Instant Pot. We didn;'t use lamb, we used beef stew meat,so it is sort of Irish but it was oh so yummy! This stew is super rich and flavorful! It doesn't have to be St. Patrick's Day for you to enjoy this delicious, hearty bowl of goodness!

Here's what you need::

2 lbs beef stew meat (or lamb)

2 T olive oil

8 oz sliced mushrooms

1 large onion chopped

5 carrots thickly sliced

1 12 oz bag of frozen green peas

2 cloves garlic minced

1 t sugar

2 T tomato paste

2 t Dijon mustard

1 T Worcestershire sauce

2 bay leaves

1/2 t dried thyme

2 cups beef stock

4 potatoes peeled and cut in chunks

1 T cornstarch mixed with 3 T cold water

salt and pepper to taste

Add 1 T oil to the Instant Pot. Set it to Saute Mode. Saute the mushrooms until browned and remove them and set them aside. Add the other T of olive oil. Add the stew meat and brown on all sides. Add the beef stock and scrape any bits off of the bottom of the Instant Pot.. Stir in onions, carrots, garlic, tomato paste, Dijon mustard, Worcestershire, bay leaves, sugar and thyme. Close the Instant Pot and set to Pressure and set time to 40 minutes. While this is cooking, peel and cut up potatoes and boil on the stove for about 10 minutes or until tender and drain. When the stew is finished, release the pressure. When all the pressure is released, open and stir the mushrooms back in, the bag of peas and the cooked potatoes. Set to saute and stir to combine all ingredients. Lastly, stir in the cornstarch and water mixture to thicken the stew. There you have it!


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