1. Recipes

How to Make Lamb Stew with Butternut Squash - A Step-by-Step Guide

Are you looking for a hearty and comforting dish to warm up your chilly evenings? Look no further than this delicious and flavorful recipe for Lamb Stew with Butternut Squash. This dish is the perfect combination of tender lamb, sweet butternut squash, and aromatic herbs and spices, creating a rich and satisfying stew that is sure to please the whole family.

Lamb stew is a classic comfort food, and when paired with the natural sweetness of butternut squash, it creates a perfectly bala...

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Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
  • salt to taste
  • 1 onion, chopped
  • ¾ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 35 mins
  • Total Time: 2 hrs 55 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    291 cal.

    • Total Fat: 17g
    • Saturated Fat: 7g
    • Cholesterol: 61mg
    • Sodium: 256mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 18g
    • Vitamin C: 31mg
    • Calcium: 99mg
    • Iron: 3mg
    • Potassium: 648mg

    Categories

    Main recipes
    Stew recipes
    Lamb recipes
    Butternut squash recipes
    Comfort food recipes