Guinness Braised Lamb Stew with Colcannon Mash and Whiskey-Glazed Carrots

An Irish-American inspired feast featuring rich Guinness-braised lamb stew, creamy Colcannon mash, and whiskey-glazed carrots.

Guinness Braised Lamb Stew:

Ingredients:

• 2 pounds lamb shoulder or stew meat, cut into chunks
• 3 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves of garlic, minced
• 4 carrots, peeled and sliced
• 3 stalks of celery, sliced
• 4 cups beef or vegetable broth
• 1 cup Guinness stout or your favorite stout beer
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 sprigs of fresh thyme
• Chopped fresh parsley for garnish

Instructions:

1. In a large bowl, combine the flour, salt, and pepper. Toss the lamb chunks in the seasoned flour until coated.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb on all sides until nicely seared. Remove from the pot and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté until the onions are translucent and fragrant.
4. Add the sliced carrots and celery to the pot and cook for a few minutes until slightly softened.
5. Return the seared lamb to the pot along with any accumulated juices.
6. Pour in the beef or vegetable broth and Guinness stout. Stir in the tomato paste, bay leaves, and fresh thyme.
7. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for 2 to 2 ½ hours, or until the lamb is tender and the flavors have melded together.
8. Remove the bay leaves and thyme sprigs. Adjust the seasoning if needed.
9. Serve the Guinness Braised Lamb Stew hot, garnished with chopped fresh parsley.

Colcannon Mash:

Ingredients:

• 2 ½ pounds potatoes, peeled and quartered
• 4 tablespoons unsalted butter
• 1 cup cooked and chopped kale or cabbage
• ½ cup milk or cream
• Salt and pepper to taste

Instructions:

1. Place the quartered potatoes in a large pot