Lamb and Butternut Squash Stew

How I made it this time - measurements are estimates:

• Oil
• 1 lb lamb stew meat
• chopped onion ~1 1/2 c
• minced roasted garlic, 1 tsp
• Worcester sauce, a couple of splashes
• beer - 1/2 bottle
• salt   pepper   allspice   poultry seasoning   bay leaf
• 1 c chicken broth
• chopped carrots ~1 1/2 c
• 1 butternut squash, peeled & diced 
• 1 can diced tomatoes

Method:

1. Brown the meat in 1T oil, set aside
2. Add oil if needed and saute onion, garlic - salt & pepper, Worcester sauce
3. De-glaze pan with beer and broth
4. Pinch of allspice, dash of poultry seasoning, bay leaf
5. Return meat to pan
6. Stir in carrots
7. Add tomatoes 
8. Stir in butternut squash

Cooked about 60-90 minutes.
Squash was a bit overcooked - should have added in later.  On the other hand, the dissolving squash makes for a nice thick stew.