RECIPE — What On Earth Is This Sorry Excuse For A Lamb Stew?
The kitchen is a country in which there are always discoveries to be made. — Grimod de La Reynière
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It’s about time someone took a stand and brought some life back into this lackluster lamb stew with butternut squash. Let’s turn this insipid excuse for a stew into a dish that actually deserves to be called a lamb stew.
First, let’s talk about the lamb. You need to source the best quality boneless lamb shoulder that you can find. None of this second-rate, flavorless meat will do. Cut it into decent-sized 1-inch cubes and season it properly with salt. Don’t be shy with the seasoning — lamb loves salt.
Now, let’s heat up a Dutch oven, not a worn-out pot that’s seen better days. Add a bit of vegetable oil, and brown the lamb in batches. We want that meat to caramelize and develop some proper flavor. None of this soggy, bland meat nonsense. Once the lamb is browned, set it aside and don’t even think about draining the drippings. That’s flavor right there, and we want every bit of it in our stew.
Next, let’s get the aromatics going. Chopped onions, carrots, and garlic — make sure they’re finely chopped, not thrown haphazardly into the pot. Cook them until they’re softened and fragrant. Then, add the lamb back in, along with the canned chopped tomatoes, beef stock, thyme, and rosemary. None of these canned monstrosities or watered-down stock — we want quality ingredients that will elevate this stew.
Now, this is the crucial part. Cover the Dutch oven and let the stew cook in the oven until the lamb is fall-apart tender. This isn’t a rushed job — we’re talking about 2 to 3 hours in that oven. And just when you think we’re done, toss in those butternut squash cubes and let them cook until they’re tender.
And there you have it, a proper lamb stew with butternut squash — none of this half-hearted attempt at comfort food. Serve it with a side of crusty bread to soak up all that luscious gravy, and you might just have something worth serving to guests.
Now, if you have even an ounce of sense left, pair this stew with a bold red wine like a Cabernet Sauvignon. I’d recommend the Chateau Ste. Michelle Indian Wells Cabernet Sauvignon to add a touch of sophistication to this otherwise mundane dish. Cheers!
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Bon Appétit
If you’ve managed to salvage your Lamb Stew with Butternut Squash from being an absolute disaster and actually turned it into a dish worth serving, then kudos to you. But let’s not get ahead of ourselves — there’s still a long way to go before this stew can be considered a triumph. If you want to uncover the secrets to transforming this sorry excuse for a recipe into a culinary masterpiece, then do yourself a favor and hit that subscribe button. And if you think you have the audacity to suggest any improvements to this recipe, feel free to leave a comment — though I doubt you’ll have anything of value to contribute.
