Harvest Lamb Stew

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Recipe from Southern Living

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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. 1. Rinse lamb stew meat, and pat dry. Sprinkle with salt and pepper; toss in flour, shaking off excess.
  2. 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. 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.
  4. Harvest Beef Stew: Substitute 2 1/2 lb. beef stew meat for lamb. Proceed with recipe as directed.
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