Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep Time
20 Mins
Cook Time
4 Hours 51 Mins
Makes 8 servings

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

Harvest Beef Stew: Substitute 2 1/2 lb. beef stew meat for lamb. Proceed with recipe as directed.

Ratings & Reviews

rballa's Review

January 30, 2013

taragwynne's Review

March 04, 2009
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!

RebeccaLynn's Review

November 25, 2008
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.

busymom's Review

November 10, 2008
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.