HARVEST LAMB STEW

HARVEST LAMB STEW image

Yield 8 people

Number Of Ingredients 13

Previous Next

2 1/2 #'s lamb stew meat
1 1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
1/4 cup AP Flour
4 teaspoons olive oil
1 6oz. can tomato paste
1 14.5 oz can of beef broth
1 cup red wine
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
3 garlic cloves chrushed and chopped
1 small butternut squash peeled, seeded and chopped into 1" square chunks

Steps:

1. Rinse lamb and pat dry. Sprinkle with salt and pepper and dredge in flour. 2. Cook lamb in 2 tbs olive oil over medium high heat in a Dutch Oven. Repeat with rest of lamb chunks. Stir in tomato paste and broth and wine. 3. Stir in celery, carrots, onions and garlic. Stir lightly to blend and distribute. Top with butternut squash chunks. 4. Braise in a 300 degree oven for 4 hours. Serve over creamy mashed potatoes. Garnish with chopped parsley.