Sausage and Lamb Stew from Laurie Segal

From Laurie Segal

I love stews and this is my favorite go to stew recipe that I have been making for 35 years (modified a little through the years)

 

 

 

 

 

 

 

 

Ingredients

 

1 1/2 pounds Italian sausage (I now use some of the great chicken Italian sausages finally available)

1 - 2 pounds leg of lamb cut up or lamb stew meat  (as lamb has gotten more expensive through the years, I use less an less of it)

1 medium onion, chopped large                                          

1 butternut squash, peeled and cubed

2 zucchini, cut in half inch circles and halved              

1/2 pound crimini mushrooms, stems cut and halved 

2 cups beef broth            

1 cup red wine     

1 14 oz. can tomatoes 

teaspoon - paprika, thyme, rosemary, dried ginger  (I have been making it so long I don't measure spices, just throw them in.  this is an approximation, but the final dish is very flavorful, so don't skimp.)

3 cloves garlic chopped (or pressed)  2 tsp. dried basil or handful if using fresh

Directions
 

Toss cubed squash with 1/2 T olive oil, salt and pepper. 

Roast in 400 oven 10 minutes until just tender. set aside.  (Original way was to add it uncooked at last hour of cooking but then you can't control the consistency as well.)

In a large Dutch oven saute sausage in olive oil, set aside. 

Flour the lamb (shake in a plastic bag with flour S & P) and sauté, set aside.

Drain pan. 

Heat T olive oil, add a little flour and onions and sauté few minutes. 

Add wine to deglaze pan.

Add all ingredients except mushrooms, zucchini and squash. 

Cook 1 - 1 1/2 hours.

Add zucchini and mushrooms, cook about a half hour more.  

Can keep on a low heat until ready to serve. 

Add the roasted squash in the last 10-15 minutes.

I usually serve it in soup plates on top of a small amount of cous cous or bulgar.

Serves around 6.

Bon Appetit!