Lamb Stew

By davidv

“Lamb is back…and not with that strange mint jelly! This flavorful, tender meat has reemerged as a foodie favorite and lucky for us, it's very easy to cook.” ¬David

Tip: Whole grain bread would be delicious along-side this dish. But, you can also serve this stew over egg noodles or brown rice for a more dinner-like feel. Don't care for lamb? Substitute it with beef.

Ingredients

• 2 lbs lamb stew meat
• 1 Tbsp oil
• 2 cups onion, thinly sliced
• 2 carrots, peeled and diced into 1" pieces
• 2 stalks of celery, diced into 1" pieces
• 3 garlic cloves, minced
• 1/2 cup red wine
• 1-1/2 cups beef broth
• 1 tsp fresh rosemary, chopped
• 1-1/2 cups butternut squash, peeled and diced
• 1-1/2 Tbsp cornstarch
• 1-1/2 Tbsp water
• 1 Tbsp balsamic vinegar

Details

Adapted from qvc.co

Preparation

Step 1

Heat the oil over medium-high heat in an 5-qt soup pot or Dutch oven. Season the lamb with salt and pepper and add it to the pot in batches. Sear the meat until brown then set it aside.

Add the onions and garlic to the pot. Sauté until the onions begin to soften, about 3–4 minutes, and then add the carrots and celery. Sauté for a few more minutes.

Add the red wine, beef broth, rosemary, and lamb. Bring the mixture to a simmer and cover. Continue to simmer for 90 minutes, or until the lamb becomes fork tender.

Add the butternut squash and simmer until it's cooked through, about 8–10 minutes. Make a slurry with the cornstarch and water and stir it into the stew. Return the stew to a simmer and add the balsamic vinegar.