- 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
- 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.
04/08/2018
recipepes.com
Lamb Stew with Butternut Squash, recipe
PT15M
PT1H
5
455 calories
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