Harvest Lamb Stew

Harvest Lamb Stew
Photo by Beth Dreiling Hontzas


  • 1 small butternut squash (about 1 lb.), peeled, seeded, and chopped
  • 1 cup chopped celery
  • 4 tablespoons olive oil
  • Garnish: fresh parsley sprigs
  • ¼ teaspoon freshly ground pepper
  • 2 ½ pounds lean lamb stew meat (about 1-inch pieces)
  • ¼ cup all-purpose flour
  • + 6 more ingredients
    • 1 cup chopped sweet onion
    • 1 (14.5-oz.) can beef broth
    • 1 ½ teaspoons salt
    • 1 (6-oz.) can tomato paste
    • Hot cooked mashed potatoes (optional)
    • 3 garlic cloves, crushed

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 pa...

View full recipe at My Recipes


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