Name: Lamb Stew with Butternut Squash
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vegetable oil, divided - 2 tablespoons; Boneless lamb shoulder, cut into 1-inch cubes - 1 ½ pounds; Salt to taste - 1 ½ pounds; Onion, chopped - 1; Chopped carrots - ¾ cup; Garlic, chopped - 2 cloves; Chopped tomatoes - 1 (28 ounce) can; Beef stock - 2 cups; Thyme - 2 sprigs; Fresh rosemary - 1 sprig; 1/2-inch cubes butternut squash - 2 cups

Ingredients for - Lamb Stew with Butternut Squash

1. Vegetable oil, divided 2 tablespoons

2. Boneless lamb shoulder, cut into 1-inch cubes 1 ½ pounds

3. Salt to taste 1 ½ pounds

4. Onion, chopped 1

5. Chopped carrots ¾ cup

6. Garlic, chopped 2 cloves

7. Chopped tomatoes 1 (28 ounce) can

8. Beef stock 2 cups

9. Thyme 2 sprigs

10. Fresh rosemary 1 sprig

11. 1/2-inch cubes butternut squash 2 cups

How to cook deliciously - Lamb Stew with Butternut Squash

1 . Stage

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

2 . Stage

Season lamb with salt.

3 . Stage

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 . Stage

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 . Stage

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.