This traditional Irish Stew combined with savory soda bread biscuits is on my table this year for St. Patrick’s Day. Simple, fresh ingredients transform into a mouthwatering stew in no time at all (less than 1 1/2 hr using the Instant pot).
As a kid, my Puerto-Rican mother would cook Corned Beef and Cabbage for my Irish-American father. She’d season it with Goya Adobo to make it more flavorful (or as my Dad would say, more “SAZÓN”) and we’d always look forward to our very Boriqua-Irish St. Patrick’s Day!!
Now that I’ve visited Dublin this past year and have enjoyed so much of Ireland’s fresh breads (gluten-free, by the way!!), farm butter and grass-fed meats, I fell in love with the cuisine. I wanted to make something to remind me of that experience and so I adapted this recipe from NYT Cooking (in an Instant Pot!) with some savory biscuits which I adapted from The Sugar Free Mom. The combo was so rich and flavorful – this will definitely be in my regular rotation going forward and my Greek husband says: “this is marvelous”… so all nations agree: THIS IS A KEEPER!! Haha!
HAPPY ST. PATRICKS DAY TO ALL *XO*
Irish Lamb Stew
(Instant Pot Recipe)
- 1.5 pounds lamb shoulder, cut in 2-inch chunks, excess fat removed
- sea salt and black pepper to taste
- 2 Tbsp ghee or extra virgin olive oil
- 1 large yellow onion, cut in wedges
- 3 medium carrots, cut into 3-inch slices
- 2 cups low sodium vegetable, chicken or beef broth (or water)
- 3 large sprigs fresh thyme
- 2 large yukon or red potatoes OR turnips/rutabagas
- Clean meat by chopping off excess fat as best you can, cut into 2-inch chunks and season with salt and pepper.
- On a separate cutting board, chop all vegetables.
- To the Instant Pot, add ghee or oil on the “Sauté” mode. Once the ghee/oil is sizzling, add the seasoned meat and brown for 5-8 minutes (this is your chance to get it brown on all sides, flip as needed with a wooden spoon but not too much so it can have a chance to get a nice color and crust on the exterior)
- Once meat is finished, remove it and place in a bowl to set aside. Now add the carrots, onion, and two sprigs of thyme to the pot. Sauté for approx. 5 minutes, scraping the brown bits from the lamb with a wooden spoon and getting a nice char on the veggies.
- Next, add the broth over top, the lamb and finally the potatoes with your 3rd sprig of thyme on top. Press everything down a bit with a wooden spoon, it’s okay that not everything like the potatoes are submerged.
- Close the lid on the Instant Pot and close the steam valve. Press the “meat/stew” button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure. It should take approx. 1 hour in total.
- While that’s cooking… make the biscuits below!
- When the Instant Pot is done, serve with biscuits for dipping and enjoy!
Yield: 2-3 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 15 mins.
Tags: paleo,dinner,winter,stew,Instant Pot,lamb,Irish,bread
adapted from NYT Cooking (see this recipe for a non-Instant Pot version)
makes 6 biscuits | adapted from Sugar Free Mom
- 1 cup almond or seed meal/flour
- 1 Tbsp + 2 tsp flaxseed meal
- 1 Tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 3 Tbsp ghee, cold
- 1 large egg
- 1/4 cup non-dairy milk (I like almond or coconut)
- 1/2 Tbsp apple cider vinegar
- 1 Tbsp caraway seeds (these make this taste like rye bread)
- Pre-heat oven to 375f degrees and grease a muffin tin with coconut oil, set aside.
- Add first 6 dry ingredients to a bowl and mix well until combined and set aside. Then add the apple cider vinegar to the milk (to create a dairy-free buttermilk).
- Add the dry mix to a mixer or food processor and then the cold ghee, start mixing until crumbles start to form.
- Next, add in the egg and mix until combined, followed by the ‘buttermilk’ and keep mixing until you have a wet dough. Lastly, add in the caraway seeds.
- With a spatula, fold everything together so it’s neat and begin to scoop the dough evenly into your muffin tin.
- Bake for 20-25 minutes and let cool on a drying rack, serve warm!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!