Lamb And Winter Squash Stew

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 tablespoons oil, divided
• 2 lbs boneless lamb, cut into 1 inch cubes
• 2 cups chopped onions
• 2 -3 cloves minced garlic
• 3 cups fresh sliced mushrooms
• 2 1/2 cups diagonally sliced carrots
• 2 (14 1/2 ounce) cans italian stewed tomatoes, undrained
• 2 teaspoons dried thyme
• 4 cups cubed peeled butternut squash
• salt and pepper

Recipe

• 1 in a 4-qt dutch oven, heat 2 tbsp oil over med-high heat.
• 2 brown the lamb; remove from pan.
• 3 drain and set aside.
• 4 heat the remaining oil in the same pan, or use the same oil from the lamb.
• 5 saute onion and garlic for 2 minutes.
• 6 return the lamb to the pot.
• 7 add mushrooms, carrots, tomatoes and seasonings; bring to a boil.
• 8 reduce heat; cover and simmer for 1 hour.
• 9 add squash; simmer, uncovered for 30 minutes, or until tender.
• 10 serve over egg noodles if desired.