IRISH LAMB STEW

1. Preheat oven to 325 F. Begin by generously seasoning your lamb stew pieces with salt and pepper on each side, followed by coating each piece in a small bowl of flour.
2. In the bottom of a Dutch oven over medium-high heat, sauté the bacon pieces until crispy; remove from pot and lay on a paper towel lined plate. With the bacon drippings in the bottom of the pan, transfer floured lamb pieces to the pot to sear on each side for approx 1-2 mins. Flip and sear other side before removing from pot and setting aside.
3. Add the chopped onion & garlic to the pot and sauté for about 5 mins. De-glaze with red wine, then add the sliced mushrooms. Allow to simmer for 10 mins uncovered.
4. Return bacon & lamb to pot and add beef broth, tomato paste, thyme, bay leaves, potatoes and carrots. Stir to make sure all potatoes and carrots are covered in broth.
5. Bake for 1 hour and 45 mins. Potatoes will be very tender, this gets better each day you earn leftovers!