Lamb Stew: Autumn Recipe

Ingredients:

• 2 lbs lamb leg or shoulder, cut into bite-sized pieces
• 4 tbsp olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 4 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 bay leaf
• 1 tsp dried thyme
• 4 cups beef broth
• 1 cup red wine
• 1 cup butternut squash, peeled and cubed
• 1 cup parsnips, peeled and sliced
• 1 cup potatoes, peeled and cubed
• Salt and pepper, to taste
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions:

1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat olive oil over medium heat. Add lamb and cook until browned, stirring occasionally. Transfer lamb to a plate.
3. Add onions and garlic to the pot, and cook until onions are translucent.
4. Add carrots and celery, and cook for another 5 minutes.
5. Stir in bay leaf and dried thyme.
6. Pour in beef broth and red wine, and bring to a simmer.
7. Return lamb to the pot, and add butternut squash, parsnips, and potatoes. Mix everything until well combined.
8. Season with salt and pepper, to taste.
9. Cover the pot and bake in the oven for about 2 hours or until the lamb and vegetables are tender.
10. In a small bowl, mix cornstarch with cold water until smooth. Slowly stir the mixture into the stew to thicken it, and cook for an additional 10 minutes.
11. Remove bay leaf before serving.

Verdict:

This hearty lamb stew is a perfect recipe for autumn. The combination of lamb, wine, and vegetables creates a rich and flavorful dish that is perfect for chilly evenings. The stew is filling and satisfying, making it an excellent comfort food.

Serving Suggestions:

This lamb stew is best served with warm crusty bread, or over mashed potatoes. You might also want to try serving it over rice or noodles. Enjoy!