Pressure cooker lamb stew with porter (with Frank and Judi’s garlic)

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This is an adaptation of a recipe from an excellent blog called Dad Cooks Dinner.

Pressure Cooker Lamb Stew with Porter
(serves 3-4, depending on how hungry you are)

2 t. vegetable oil
1 pound lamb stew meat, cut in 3/4-inch cubes
1 onion, chopped
6-8 cloves garlic, minced or pressed
2 t. dried thyme
1/4 c. flour
1/2 pound carrots, cut in bite-size pieces
1/2 pound parsnips, cut in bite-size pieces
1/2 c. pearled barley
1 1/2 c. porter or stout (I used Cape Cod Beer Porter; Guinness works fine)
2 c. water
1 T. Worcestershire sauce
2 t. maple syrup
salt and pepper to taste

Turn the pressure cooker to brown. When it’s hot, add the oil. Heat the oil for a minute or two, and add about half the lamb, or as much as can fit comfortably in one layer in the cooker. Brown on all sides, remove, and repeat with remaining lamb.

If there’s a lot of fat in the pan when you’re finished, drain all but about a tablespoon. Then add the onions and cook, stirring often, until the onions have wilted and begin to brown, about 5-8 minutes. Then add the garlic, and cook for another minute or two.

Return the lamb to the pressure cooker, and add the remaining ingredients. Cook at high pressure for 20 minutes, and let the pressure release naturally.

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