Ingredients with Measurements:
- 2 lbs lamb stew meat, cut into 1-inch pieces
- 1 large butternut squash, peeled and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add lamb stew meat and brown on all sides, about 5-7 minutes.
3. Remove lamb from the pot and set aside.
4. Add onion and garlic to the pot and sauté until softened, about 3-5 minutes.
5. Add tomato paste, thyme, salt, and pepper. Stir to combine.
6. Pour in beef broth and red wine, scraping the bottom of the pot to release any browned bits.
7. Add butternut squash, bay leaves, and browned lamb back to the pot.
8. Bring to a boil, then reduce heat to low and cover with a lid.
9. Simmer for 1-2 hours, or until lamb is tender and butternut squash is cooked through.
10. In a small bowl, whisk together cornstarch and water.
11. Remove bay leaves from the pot and discard.
12. Stir in cornstarch mixture and simmer for an additional 5-10 minutes, or until stew has thickened.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for browning lamb, then low heat for simmering stew.
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 30g
Sodium: 800mg
Fiber: 4g
Sugar: 5g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Butternut squash can be substituted with acorn squash or pumpkin.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add chopped carrots and celery for additional vegetables.
- Use lamb shanks instead of stew meat for a different texture.
- Add a can of chickpeas or white beans for added protein and fiber.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a sharp knife to easily peel and cube the butternut squash.
- Serve with crusty bread for dipping into the stew.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, whisk together more cornstarch and water and add it to the pot.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stews have been a popular dish for centuries, dating back to medieval times. They were often made with tough cuts of meat and cooked slowly over a fire to tenderize them.
Flavor profiles:
This stew has a rich and savory flavor from the lamb and beef broth, with a slightly sweet and nutty taste from the butternut squash.
Serving suggestions:
Serve with a glass of red wine for a cozy and comforting meal.
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