halloween stew with lamb and butternut squash

Ingredients

• Servings: 10
• 1/4 cup olive oil, divided
• 2 pounds lamb loin, cut into 1-inch cubes
• 1/2 cup flour
• 3 large onions, cut into wedges
• 4 (14.5 ounce) cans chicken stock
• 1 butternut squash, peeled and cut into 1-inch cubes
• 10 cloves garlic, peeled
• 2 tablespoons minced garlic
• 1 (8 ounce) package baby carrots
• 4 stalks celery, chopped
• 2 (15 ounce) cans whole pitted black olives, drained
• 1 (8 ounce) package crimini mushrooms, sliced
• 1/3 cup cabernet sauvignon
• 4 fresh sage leaves, chopped
• 4 sprigs fresh oregano, chopped
• 4 sprigs fresh thyme, chopped
• 4 sprigs fresh rosemary, chopped
• 1/4 cup fresh basil leaves, chopped

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 45 mins


• heat 2 tablespoons olive oil in a large pot over medium heat. heat another 2 tablespoons oil in a skillet over medium heat.
• toss the lamb loin with the flour in a bowl to coat the lamb evenly.
• cook and stir the lamb in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
• pour the chicken stock into the large pot with the lamb loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. bring the chicken stock mixture to a boil and reduce heat to medium low. stir the cabernet sauvignon , sage, oregano, thyme, rosemary, and basil into the mixture. place a cover on the pot and allow the mixture to simmer until fragrant and the lamb loin is very tender, 2 to 3 hours.