Dutch Oven Lamb Stew

Name: Dutch Oven Lamb Stew
Ingredients: 1 tablespoon Vegetable oil; 1 pound Boneless diced lamb; 1 onion; 2 tablespoons Rosemary; 1 cup Red wine; 2 cups Yellow squash; 2 cups Diced plum tomatoes; 2 cups Sliced mushrooms; 1 Rice, mashed potatoes, noodles

9 ingredients

6 steps

Ingredients

1 tablespoon Vegetable oil
1 pound Boneless diced lamb
1 onion
2 tablespoons Rosemary
1 cup Red wine
2 cups Yellow squash
2 cups Diced plum tomatoes
2 cups Sliced mushrooms
1 Rice, mashed potatoes, noodles

Directions

1

1, Heat the oil in a dutch oven, and brown the lamb over high heat, sprinkling it lightly with salt & pepper.
2

2. Stir in the onion, scraping up the brown bits.
3

3. Add the liquid; cover; and cook over medium heat 30-45 minutes or until the lamb is tender.
4

4. Stir in the squash, tomatoes & mushrooms, and add liquid if necessary to prevent sticking.
5

5. Bring the stew to a boil for about 3 minutes, or until the vegetables are crisp-tender.
6

6. Serve over rice, mashed potatoes or noodles.