This delicious Irish stew is very easy to prepare, but it will make you look like a culinary wizard. The result is a rich, savory dish that is satisfying and delicious. Parsnips, leeks and cabbage give it a surprising amount of fiber, and it has 23 grams of protein per serving.
2 tsp. olive oil
12 oz. raw leg of lamb, boneless, fat removed, cut into ¾-inch cubes
1 medium onion, chopped
3 medium carrots, peeled, chopped
2 medium leeks, sliced
2 medium parsnips, sliced
6 cups water
2 cups low-sodium organic beef (or vegetable) broth
1 bay leaf
1 tsp. dried thyme
½ tsp. sea salt (or Himalayan salt)
2 medium Yukon gold (or Peruvian blue) potatoes, cut into ¾-inch cubes (approx. 12 oz.)
2 cups cabbage, coarsely cut
¼ cup chopped fresh parsley
Heat oil in a large saucepan over medium-high heat.
Add lamb; cook, stirring frequently, for 3 to 4 minutes, or until browned.
Add onion, carrot, leeks, and parsnips; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add water, broth, bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes.
Add potatoes and cabbage; cook, uncovered, stirring occasionally, for 10 to 15 minutes, or until lamb and potatoes are tender.
Remove bay leaf; add parsley.
To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:
Turn 6-quart Instant Pot to high sauté setting.
Heat oil to hot.
Add onion, carrots, leeks, and parsnips; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add 2 cups water, 2 cups broth, lamb, bay leaf, thyme, salt, potatoes, and cabbage. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 12 minutes.
Follow manufacturer’s guide for quick release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.
Remove bay leaf; sprinkle with parsley.