Lamb Stew With Butternut Squash

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil, divided
• 1 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
• salt to taste
• 1 onion, chopped
• 3/4 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

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 35 mins

Ready Time: 2 hrs 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• season lamb with salt.
• 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.
• 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.
• 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.