Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds lean lamb stew meat (about 1-inch pieces)

  2. 1 1/2 teaspoons salt

  3. 1/4 teaspoon freshly ground pepper

  4. 1/4 cup all-purpose flour

  5. 4 tablespoons olive oil

  6. 1 (6-oz.) can tomato paste

  7. 1 (14 1/2-oz.) can beef broth

  8. 1 cup chopped celery

  9. 1 cup chopped sweet onion

  10. 3 garlic cloves, crushed

  11. 1 small butternut squash (about 1 lb.), peeled, seeded, and chopped

  12. Hot cooked mashed potatoes

  13. Garnish: fresh parsley sprigs

Instructions Jump to Ingredients ↑

  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 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. 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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