Dutch Oven Lamb Stew

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   1, Heat the oil in a dutch oven, and brown the lamb over high heat, sprinkling it lightly with salt & pepper.

2. 2

   2. Stir in the onion, scraping up the brown bits.

3. 3

   3. Add the liquid; cover; and cook over medium heat 30-45 minutes or until the lamb is tender.

4. 4

   4. Stir in the squash, tomatoes & mushrooms, and add liquid if necessary to prevent sticking.

5. 5

   5. Bring the stew to a boil for about 3 minutes, or until the vegetables are crisp-tender.

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   6. Serve over rice, mashed potatoes or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.