INSTANT POT IRISH STEW ENJOY DAN:

                         INSTANT POT IRISH STEW by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-lamb, cut into bite-size pieces (you can also use beef)

2 tablespoon flour

Salt and pepper to taste

2 tablespoon olive oil

1-cup Guinness

1-1/2cups bone stock

1-tablewspoon Worcestershire sauce

2-tabespoon EACH tomato paste & brown sugar

1-onion, peeled, halve and thickly sliced

2 parsnips, peeled and sliced

3- carrots, peeled and sliced

1 bundle of fresh thyme & rosemary

1/4-head green cabbage, thinly sliced

THICKENING:

2-tablespon butter

2-tablespoon flour

DIRECTIONS:

1.   Toss the meat with the flour, with 1 teaspoon EACH S. & P.

2.   Set Instant Pot to SAUTE when ho add 1 tablespoon olive oil

3.   Add the meat and brown on all sides, working in batches.

4.   Add the rest of the oil as needed

5.   Remove the meat and set aside.

6.   Add the Guinness and scrape up browned bits.

7.   Press Cancel.

8.   Add the meat back into the pot along with stock and next 6 ingredients + the bundle of herbs.

9.   Close the lid, lock and set vent to seal position.

10  Pressure cook on high for 30 minutes.

11  When the machine beeps, let pressure release naturally, takes 20 min.

12  Open lid and add cabbage to the stew and stir well.

13  Meanwhile make a paste butter & flour, blend into the stew, stirring until thickened.

ENJOY DAN:                                                                        DAMN DELICIOUS!!