Irish Lamb Stew

Description
Got a hot pressure cooker used for stews? This basic, international main dish is made, mixed, and packed with real lamb, beef broth, herbs, and vegetables, and has a higher hint of black pepper. Sweet potatoes sometimes work for this, too.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 pound leg of lamb, cut into ¾-inch cubes, seasoned liberally with salt and pepper
 * 3 cups beef broth, hot or lukewarm only
 * 2 cloves garlic, minced or (2 ½ teaspoons garlic powder)
 * 1 teaspoon dried rosemary or marjoram leaves
 * 2 ¼ teaspoons pepper, black only
 * 2 cups peeled potatoes, cut into ½-inch cubes
 * 1 ½ cup carrots, cut into ½-inch slices
 * 1 ½ cup celery, cut into ½-inch slices
 * ½ cup chopped onion, red, white, or yellow only
 * kosher salt, to taste

Directions

 * 1) Heat oil in a large skillet over medium heat.
 * 2) Add lamb and cook until brown, about 5 minutes.
 * 3) Add beef broth, garlic, rosemary or marjoram, and pepper.
 * 4) Bring to a boil; reduce heat to low. Cover and simmer 20 minutes or until meat is tender.
 * 5) Mix with potatoes, carrots, celery, and onion.
 * 6) Return to boiling; reduce heat. Cover; simmer about 30 minutes or until vegetables are also tender.
 * 7) Season the stew to taste with salt. Serve hot and plain or with rice or other main dishes but spoon or scoop some contents from the cooked lamb stew into a large plate or ramekin.

Source

 * Lamb, Leg or Shoulder by the US Department of Agriculture, public domain government resource—original source of recipe