VERY VEGGIE LAMB STEW


Usually with this stew I keep it fairly simple…..there were extra vegetables in the fridge that needed to be used….so glad they were added here…..this was delicious, hearty and healthy!
1 lb. Lamb stew meat (chicken, beef, or pork would work nicely too)
2 Tblsp. Olive oil
1 large minced onion
5 minced garlic cloves
2 celery ribs roughly chopped
2 large carrots cut into ½ inch pieces
1 small green zucchini - cut into 2 inch pieces
1 small butternut squash cut into 2 inch pieces
12-15 crimini mushrooms, sliced
1 28oz. Can whole tomatoes
1 –2 cups chicken broth
1 3 inch piece of fresh rosemary
3 sprigs of fresh thyme
salt and pepper
handful of minced Italian Flat Leaf Parsley
corn starch
Heat olive oil in a dutch oven on medium heat.  Add in the lamb and brown each side, then remove to a plate and set aside.  Add in the mushrooms, you might need a little more oil, and sauté till the mushrooms are brown.  Then add the onions, celery, and garlic.  Saute to sweat out…scraping up any brown bits on the bottom of the pan.  Then add in the carrots and sauté another 2 minutes.  Add the rosemary, and thyme, salt and pepper, chicken broth and tomatoes, breaking up the tomatoes with a spoon.  Return the meat to the pan, cover with a lid, turning the heat down to a low simmer.  After 40 - 60  minutes or when the meat is tender, add in the butternut squash, and zucchini, to cook through.  Make a cornstarch slurry with a little water, or chicken broth, slowly drizzle into the stew, stirring well to the desired consistency.  Adjust seasonings, served over mashed potatoes or rice…a hearty, healthy stew.

Ina Gawne
author

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April 29, 2010
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