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Lamb and Butternut Squash Stew - ww

Source of Recipe

Heartland Cooking - Crockery Favorites
Lamb and Butternut Squash Stew
WW Points
Serves: 6

1/4 c. unbleached flour
1/2 tsp. freshly ground pepper
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

2 lbs boneless lag of lamb, cut into 2-in. cubes
1 T. olive oil
2 medium yellow onions, chopped (2 cups)
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped (1 cup)
4 large garlic cloves, thinly sliced
1 large white potato, scrubbed and cubed
1 14-1/4 oz. can whole peeled tomatoes, juices drained and reserved
1 butternut squash (about 1-1/2 lbs.)
1 c. beef stock or reduced-sodium canned broth
2 large bay leaves
3/4 c. raisins

In a resealable plastic bag, shake the first 4 ingredients to combine. Add lamb and shake to coat evenly. In a large skillet, heat oil over medium-high heat. Add lamb and cook for 5 minutes, turning lamb pieces frequently to brown on all sides.

Transfer lamb to a 5-quart or larger slow-cooker. Top with onions, carrots, celery and garlic. Place potatoes and tomatoes around the sides.

Cut squash in half lengthwise and remove seeds. Peel squash and cut each half into 4 pieces. Place squash, cut side down, on top of lamb. Pour stock and reserved tomato juices over squash. Add bay leaves and raisins. Do Not Stir.

Cover and cook on LOW for 8-to 10 hours or on HIGH for 4 to 5 hours. Discard bay leaves. If cooking on HIGH, stir stew once during the last hour of cooking. To serve: spoon stew into wide shallow soup bowls


One serving equals: 427 calories…36 gm protein….12 gm fat (3.5 gm saturated)…47 gm carbohydrate…228 gm sodium…97 mg cholesterol…6 gm fiber WWP: 8