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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*
- 1.5 pounds lamb shoulder cut in 2-inch chunks, excess fat removed
- sea salt and black pepper to taste (omit pepper for AIP)
- 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 for AIP
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!
adapted from NYT Cooking (see this recipe for a non-Instant Pot version)
- 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!
Adapted from The Sugar-free Mom
Hope you enjoy!
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