You are here: Home » Recipes » Lamb Stew Lamb Stew Recipe by Relish ContributorKitchen Tested Yield 6 servings Lamb, combined with the squash and mushrooms, is a great alternative to the traditional stew. PrintEmail Ingredients 1 1/2 pounds lean boneless lamb, cut into 1/2-inch pieces1 large onion, sliced1 teaspoon minced garlic1 (14 1/2-ounce) can diced tomatoes, with their own juice1 cup thinly sliced carrot1/3 cup white wine or chicken broth1 tablespoon dried rosemary1 bay leaf2 cups cubed yellow squash (about 2 medium)1/2 pound mushrooms, sliced Instructions In a large pot coated with nonstick cooking spray, over a medium-high heat, add the lamb, onion and garlic, cooking 5 minutes or until the lamb is lightly browned on all sides. Drain any excess grease. Add the tomatoes, carrot, white wine, rosemary and bay leaf. Bring the mixture to a boil over a medium heat; cover, reduce the heat and simmer for 20 minutes or until the lamb is tender. Stir in the yellow squash and sliced mushrooms, cooking for 15 minutes or until the vegetables are tender. Remove and discard the bay leaf.