Lamb Stew with Butternut Squash recipe

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Ingredients

2 tablespoons vegetable oil, divided
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
salt to taste
1 onion, chopped
¾ cup chopped carrots
2 cloves garlic, chopped
1 (28 ounce) can chopped tomatoes
2 cups beef stock
2 sprigs thyme
1 sprig fresh rosemary
2 cups 1/2-inch cubes butternut squash

Nutrition Info

290.5 calories
carbohydrate: 17.3 g
cholesterol: 60.9 mg
fat: 17.1 g
fiber: 3.6 g
protein: 18 g
saturatedFat: 6.6 g
servingSize: -
sodium: 256.4 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Season lamb with salt.

  3. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.

  4. Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.

  5. Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.

Recipe Yield

6 servings

Recipe Note

Comfort food galore!

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