Ragout is a thick, rich stew. Serving this lamb ragout over mashed potatoes creates a hearty meal for a cold January day, such as the feast of St. Agnes, January 21. I was particularly attracted to this version of a ragout recipe, as it is served over the mashed potatoes and the fluffy mashed potatoes remind me of lamb's wool - a fitting St. Agnes association to go along with the actual lamb roast. St. Agnes is typically pictured holding a lamb, and her name means lamb.
Ingredients1 tablespoon olive oil
1 1/2 pounds lamb stew meat, cut in cubes
1 cup chopped onion
2 medium carrots, sliced
2 medium sweet potatoes, cubed
1 can (28 ounces) crushed tomatoes
2 cans (14 ounces each) beef broth
3/4 cup dry red wine
2 teaspoons dried rosemary
1 teaspoon salt
Heat oil in Dutch oven over medium-high heat. Add stew meat and onion. Cook and stir occasionally until meat is browned. Add remaining ingredients (except mashed potatoes). Bring to a boil. Reduce heat to low; cover. Continue cooking about 2 hours until meat and vegetables are tender.
Serve ragout over mashed potatoes in bowls.