Irish Lamb Stew with Ricotta Mashed Potatoes

MMMMMmmmmmmmm Stew...... Always warms you up right on a cold night. Served with light and creamy mashed potatoes, this recipe is a winner for the transition from winter to Spring.  Can't wait to set our clocks forward soon so we can have more sunlight longer!

Comfort Food for the Irish soul...

INGREDIENTS: 

4 ½ pounds of Lamb (cubed)

6 slices of thick bacon (diced)

2 cups carrots, (sliced)

2 onions (minced)

2 cups mushrooms (sliced)

3 cloves of garlic (minced)

6 tbsp flour

1 small can of tomato paste

1 pint of Guinness beer 

5 cups veal or beef stock

2 sprigs of rosemary

1 tablespoon thyme

salt and pepper to taste

Ricotta Mashed Potatoes

SLOW COOKING MUSIC SELECTION:  Sqeepo - Irish Swag

PREPARATION:

In a large Ziplock bag, add the flour and the lamb cubes and seal the bag. Shake to coat all the pieces thoroughly. Set aside. Chop the onion, carrots and mushrooms, crush the garlic.

I use a nice sized cast iron Dutch oven for this recipe. Place the pot on a burner and turn on your pot to medium high heat. Add the bacon to brown, and then add the Lamb to brown in the pot, stirring to make sure all the sides are lightly seared golden.

Add the vegetables, garlic, Irish beer, stock and tomato paste, salt and pepper and bring to a bubble, sprinkle in herbs and then turn down to low to simmer and cover for 1 ½ hours, stirring occasionally.

Serve in bowls over my amazing Ricotta Mashed Potatoes and curl up with your family and watch a good movie together. ENJOY!