Harvest Lamb Stew

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 4 Hours, 51 Minutes

Ingredients

2 1/2 pounds lean lamb stew meat (about 1-inch pieces)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
4 tablespoons olive oil
1 (6-oz.) can tomato paste
1 (14.5-oz.) can beef broth
1 cup chopped celery
1 cup chopped sweet onion
3 garlic cloves, crushed
1 small butternut squash (about 1 lb.), peeled, seeded, and chopped
Hot cooked mashed potatoes (optional)
Garnish: fresh parsley sprigs

Preparation

1. Rinse lamb stew meat, and pat dry. Sprinkle with salt and pepper; toss in flour, shaking off excess.

2. 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.

3. 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.

Note:

October 2008