Chef Greg Andrews,
The Supper Club at the
Greensburg Train Station

Heat 2 tablespoons olive oil in a large, heavy stock pot over medium heat. Season 1 pound of lamb stew meat with salt and pepper, and toss in flour, shaking off excess. Add the lamb to pot, and brown on all sides. Add 1 onion, diced, 1 cup diced celery, and 2 cloves of garlic, diced, and sauté for 5 minutes more. Add 12 ounces seasonal fall beer and 2 cups brown stock (such as beef stock), bring to a boil, reduce to a simmer, and stir in 1/4 cup tomato paste. Cover, reduce to a slow simmer, and cook for 25 minutes. Add 3 pounds butternut squash, peeled, seeded, and diced, and simmer for 30 minutes more, or until squash is tender. Add 1 tablespoon thyme, adjust seasoning, and serve. Serves 8.