Harvest Lamb Stew

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Southern Living


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2 1/2 pounds lean lamb stew meat (about 1-inch pieces)

1 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper

1/4 cup all-purpose flour

4 tablespoons olive oil

1 (6-oz.) can tomato paste

1 (14.5-oz.) can beef broth

1 cup chopped celery

1 cup chopped sweet onion

3 garlic cloves, crushed

1 small butternut squash (about 1 lb.), peeled, seeded, and chopped

Hot cooked mashed potatoes (optional)

Garnish: fresh parsley sprigs

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