Lamb Stew With Butternut Squash Recipe

Name: Lamb Stew With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/2 pounds lamb shoulder, in 1-inch cubes; Salt; 1 medium onion, chopped; 3/4 cup roughly chopped carrots; 2 cloves garlic, chopped; 28 ounces chopped tomatoes; 2 cups beef stock; 2 sprigs thyme; 1 sprig rosemary; 2 cups cubed butternut squash (1/2-inch)

Servings: persons

2 tablespoons vegetable oil
1 1/2 pounds lamb shoulder, in 1-inch cubes
Salt
1 medium onion, chopped
3/4 cup roughly chopped carrots
2 cloves garlic, chopped
28 ounces chopped tomatoes
2 cups beef stock
2 sprigs thyme
1 sprig rosemary
2 cups cubed butternut squash (1/2-inch)

1
Heat the oven to 325 degrees. In a heavy, ovenproof Dutch oven or saucepan with a tight-fitting lid heat 1 tablespoon of oil over medium-high heat. Sprinkle the lamb with salt, and when the oil is hot brown half of the cubes on all sides, about 5 minutes. Remove the lamb to a plate with a slotted spoon and add more oil if necessary. Brown the rest of the lamb and then remove that from the pot as well.
2
Turn down the heat to medium low and add the onions, carrots and garlic to the pot. Cook for 3 to 5 minutes, until the vegetables begin to soften. (Make sure not to let the garlic color too much.)
3
Add the chopped tomatoes, stock, herbs and the browned lamb, along with any juices that have accumulated. Bring the stew to a boil over high heat, stirring gently with a wooden spoon to get up all the brown bits from the bottom of the pot.
4
When the stew comes to a boil, cover the pot and put it in the oven. Cook until the lamb is just tender, 2 to 3 hours.
5
Stir the butternut squash into the stew, re-cover it and return the pot to the oven until the squash is tender, another 20 to 25 minutes.

1456

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 1/2 pounds lamb shoulder, in 1-inch cubes, Salt, 1 medium onion, chopped, and more.

Yes, Lamb Stew With Butternut Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew With Butternut Squash

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