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Lamb Stew with Butternut Squash
Lamb Stew with Butternut Squash
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Prep Time:
20 minutes
Cook Time:
155 minutes
Total Time:
175 minutes
Cozy up with a comforting lamb and butternut squash stew for a warm winter meal.
Ingredients:
  • 1 onion, chopped
  • 2 tablespoons vegetable oil, divided
  • 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
  • salt to taste
  • 0.75 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
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect baking temperature.
  • Generously sprinkle salt over the lamb to enhance its flavor.
  • Heat up the Dutch oven with 1 tablespoon of oil over medium-high heat. Brown half of the lamb cubes in the hot oil, stirring occasionally, for about 5 minutes until all sides are golden. Using a slotted spoon, move the browned meat to a plate while keeping the tasty drippings in the pot. Add another 1 tablespoon of oil to the pot and brown the remaining lamb cubes for another 5 minutes. Transfer this batch to the plate. Lower the heat to medium-low.
  • In a Dutch oven, sauté onion, carrots, and garlic until slightly softened, about 3 to 5 minutes. Add lamb cubes and any juices, tomatoes, beef stock, thyme, and rosemary. Bring to a boil, scraping off browned bits with a wooden spoon. Cover with an oven-proof lid.
  • Braise the stew with lamb in a covered Dutch oven until tender, for 2 to 3 hours. Add butternut squash cubes, cover, and continue cooking until squash is tender, for 20 to 25 minutes.

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