Springtime Irish Stew
Traditional Irish stew gets a spring-green update with leeks, herbs and peas. It usually takes 90 minutes for the meat to become tender and flavorful, but the pressure cooker does it in a jiffy. You can substitute bone-in lamb for even more flavor. The directions below are designed for a stovetop pressure cooker; if you are using an electric pressure cooker, follow the manufacturer’s instructions.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Stew | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb. boneless lamb stew (shoulder) meat, cut into 2-inch
- chunks
- Salt and freshly ground pepper, to taste
- 2 Tbs. canola oil
- 1 Tbs. unsalted butter
- 2 leeks, cleaned, white portion diced
- 1 bouquet garni
- 2 cups low-sodium beef or chicken broth
- 1 lb. small red potatoes
- 4 large carrots
- 1 cup frozen peas, thawed
- 2 Tbs. apple cider vinegar
- 2 tsp. dried dill weed