Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Small potatoes - sliced

  2. 3/4"-thk

  3. 2 lbs 908g / 32oz Lamb - cut for stew

  4. 12 Garlic cloves - peeled

  5. 1 lb 454g / 16oz Pearl onions

  6. 4 cups 948ml Beef broth - (to 6)

  7. 1/2 cup 118ml Dry sherry

  8. 1 teaspoon 5ml Thyme

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the steamer insert in the bottom of the pressure cooker, then place a layer of the potatoes in the steamer insert, then spread half of the lamb over the potatoes, spread the garlic cloves over the lamb, then the pearl onions, another layer of potatoes, then lamb, then onions, then end with potatoes. (DO NOT fill the pressure cooker more than 3/4 full.) Sprinkle the thyme and some fresh ground pepper on the top layer. Pour the sherry over everything, then fill with beef broth or stock. (It is OK if the liquid doesn't cover everything.) Bring to pressure, lower heat to stabilize pressure, then cook for 17 minutes, release pressure then open and serve. This stew is also good with dumplings (see "Quick Beef Stew") This recipe yields ?? servings.


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