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Irish Stew

Irish Stew

Lamb, potatoes, carrots, leeks and cabbage come together to make a traditional stew that is rich and flavorful.
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 1 cup leeks, trimmed, washed and chopped
  • 1 pound lamb chops, bones removed and meat cubed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 4 cups vegetable stock
  • 1 cup carrots, chopped
  • 4 medium potatoes, peeled and cubed
  • 2 cups green cabbage, thinly sliced
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste

Instructions

  • Set Instant Pot to saute/brown. Add the vegetable oil, onions and leeks. Cook until tender and slightly browned.
  • Add the lamb chunks and garlic powder. Saute the meat until no longer pink, about 5 minutes. Add the flour to the onion and lamb mixture and stir to coat.
  • Add the broth, carrots and potatoes to the stew. Set the Instant Pot to slow-cook on LOW for two hours. Put the lid on the pot, twist to lock it and allow the stew to cook with the steam valve closed for two hours.
  • Release the lid and stir the stew. Add the cabbage and paprika. Cook on LOW for one more hour. Remove the lid and salt and pepper the stew to taste.
    Irish Stew

Equipment

  • 1 Instant Pot/Multi-Cooker or Dutch Oven

Notes

Note: I used an Instant Pot for sauteing and slow cooking the ingredients in this stew. It is traditionally done in a Dutch Oven on the stovetop, then the pot is covered and placed in a 325 degree oven to cook slowly for a couple of hours. Either method results in a flavorful stew with a rich broth.

Nutrition

Calories: 329kcalCarbohydrates: 37gProtein: 23gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 57mgSodium: 703mgPotassium: 1022mgFiber: 5gSugar: 6gVitamin A: 4253IUVitamin C: 42mgCalcium: 58mgIron: 4mg