Guinness Braised Lamb Stew with Colcannon Mash and WhiskeyGlazed Carrots

Instructions

1. 1

   In a large bowl, combine the flour, salt, and pepper. Toss the lamb chunks in the seasoned flour until coated.

2. 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. 3

   In the same pot, add the diced onion and minced garlic. Sauté until the onions are translucent and fragrant.

4. 4

   Add the sliced carrots and celery to the pot and cook for a few minutes until slightly softened.

5. 5

   Return the seared lamb to the pot along with any accumulated juices.

6. 6

   Pour in the beef or vegetable broth and Guinness stout. Stir in the tomato paste, bay leaves, and fresh thyme.

7. 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. 8

   Remove the bay leaves and thyme sprigs. Adjust the seasoning if needed.

9. 9

   Serve the Guinness Braised Lamb Stew hot, garnished with chopped fresh parsley.

10. 10

    Place the quartered potatoes in a large pot