Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Recipe by Southern Living October 2008

Gallery

Credit: Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

cook:
4 hrs 51 mins
total:
5 hrs 11 mins
prep:
20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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