Lamb Stew with Butternut Squash
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

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.