Lamb Stew with Butternut Squash

Name: Lamb Stew with Butternut Squash
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters beef stock; 473 milliliters 1/2-inch cubes butternut squash; 794 grams chopped tomatoes; 177 milliliters chopped carrots; 1 sprig fresh rosemary; 2 cloves garlic, chopped; 680 grams boneless lamb shoulder, cut into 1-inch cubes; 1 onion, chopped; 6 servings salt to taste; 2 sprigs thyme; 2 Tbsps vegetable oil, divided

Lamb Stew with Butternut Squash might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 224 calories, 19g of protein, and 9g of fat each. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. If you have thyme, cubes butternut squash, carrots, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 55 minutes.

Instructions

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

Equipment you will use

Oven

Season lamb with salt.

Ingredients you will need

Lamb

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.

Ingredients you will need

Lamb Stew Meat

Cooking Oil

Equipment you will use

Dutch Oven

Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot.

Ingredients you will need

Meat

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Lamb Stew Meat

Cooking Oil

Equipment you will use

Dutch Oven

Transfer lamb to plate. Reduce heat to medium-low.

Ingredients you will need

Lamb

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.

Ingredients you will need

Beef Stock

Lamb Stew Meat

Rosemary

Tomato

Carrot

Garlic

Onion

Thyme

Equipment you will use

Wooden Spoon

Dutch Oven

Oven

Frying Pan

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.

Ingredients you will need

Squash