IRISH STEW

6 HOURS COOK TIME

Ingredients:

• 1.8 kg boneless leg of lamb
• 1 cup flour (for dusting)
• 20 pearl onions
• 16 baby potatoes
• 6 large carrots, cut into large pieces
• 8 cloves garlic, peeled and minced
• 2 sprigs rosemary
• 4 cups beef stock
• 1 cup red wine
• 6 tbsp. olive oil
• 2 bay leaves
• 4 tbsp. tomato paste
• Sea salt & freshly ground black pepper, to taste

Instructions:

1. Prepare the Lamb:

   • Season the lamb well with salt and black pepper.
   • Place a few cups of flour in a large bowl.
   • Coat the lamb in the flour by turning it a few times until evenly coated.

2. Prepare the Pressure Cooker:

   • Place the inner pot in the Power Pressure Cooker XL.
   • Add the olive oil to the inner pot and press the SAUTÉ button.

3. Brown the Lamb:

   • Place the floured lamb in the oil and cook until browned on all sides.
   • Remove the lamb and set aside.

4. Sauté the Vegetables:

   • Add the vegetables to the pot and cook for 5 minutes.
   • Add the tomato paste and cook for 1 minute.

5. Combine & Cook:

   • Add the remaining ingredients and return the lamb to the pot.
   • Place the lid on the Power Pressure Cooker XL, lock the lid, and switch the pressure release valve to Closed.
   • Press the CANCEL button.
   • Press the SLOW COOK button twice to set the Power Pressure Cooker XL to 6 hours.

6. Final Steps:

   • Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.
   • Switch the pressure release valve to Open.
   • When the steam is completely released, remove the lid.

7. Serve & Enjoy: