1 small butternut squash (about 1 lb.), peeled, seeded, and chopped
Hot cooked mashed potatoes (optional)
Garnish: fresh parsley sprigs
How to Make It
Rinse lamb stew meat, and pat dry. Sprinkle with salt and pepper; toss in flour, shaking off excess.
Cook half of lamb in 2 Tbsp. hot oil in a Dutch oven over medium-high heat, stirring occasionally, 10 minutes or until browned. Repeat procedure with remaining lamb and oil. Stir in tomato paste; cook 1 minute. Add broth, and stir to loosen particles from bottom of Dutch oven. Transfer mixture to a 6-qt. slow cooker.
Stir in celery, onion, and garlic. Top with butternut squash. (Do not stir to incorporate.) Cover and cook on LOW 4 1/2 hours or until meat is tender. Serve over hot cooked mashed potatoes, if desired. Garnish, if desired.
Harvest Beef Stew: Substitute 2 1/2 lb. beef stew meat for lamb. Proceed with recipe as directed.
Loved it! Both hubby and I devoured with gusto! Recommended to friends and family, will definitely make again...hearty meal for a chilly night. Instead of of serving with mashed potatoes, I served with warm naan bread...deee-lish!
Served at a recent dinner party, this was unanimously voted as a "keeper" which in my family means keep it in the file to make again real soon. Kids and adults alike raved! I followed the recipe and served it with a simple leaf lettuce salad.
My family and I were so disappointed with this recipe. My 9-year old even complained that the recipe had little flavor. The only saving grace for her was that I served it with mashed potatoes, like the recipe suggested. I followed the recipe to the letter, but it was boring. I used really good quality beef stock and browned the lamb to bring out the flavors. Oh well.
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