St Patrick's Day Lamb Stew

I’m a huge fan of lamb - it’s super nutrient-dense and is full of essential vitamins and minerals. Lamb is an incredible source of protein, zinc, selenium, riboflavin, niacin, vitamin B12, and good source of iron and vitamin B6. I recommend it often for clients and especially those that are looking to conceive, pregnant and postpartum.

I’ve been dreaming up recipes to make for our family St. Patrick’s Day celebration and this one was a true winner!

Lamb Stew

Ingredients:

• 1 tbsp beef tallow or pork lard

• 2 lbs stew lamb meat (leg of lamb or lamb shoulder meat - cut into 1 1/2" pieces)

• 1 teaspoon sea salt and pepper

• 1/4 cup all-purpose flour

• 1 1/2 cups red wine (or broth)

• 1 onion, diced

• 4 cloves garlic (minced)

• 1 lb baby Bella mushrooms (sliced)

• 4 cups beef bone broth

• 2 tbsp Worcestershire sauce

• 2 bay leaves

• 1 1/2 lbs red potatoes (halved or quartered)

• 2 medium carrots (peeled and cut into 1/2" thick pieces)

• 2 celery ribs (thickly chopped)

Cooking Directions:

• Set your InstantPot to high on the sauté function and in beef tallow or pork lard

• In a large bowl toss lamb meat with salt, pepper, and all-purpose flour. Add it to InstantPot and cook until browned

• Remove to a bowl and set aside.

• Add 1/2 cup of red wine and using a wooden spoon scrape up the pieces of meat

• Add the onion and garlic and sauté for 2-3 minutes

• Add in the rest of the ingredients including the remaining wine and add lamb back in

• Pressure cook for 30 minutes followed by a 10-minute natural pressure release, release manually the remaining pressure.

• Open and stir the stew. Discard the bay leaves and enjoy!