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: 480 milliliters beef stock; 280 grams 1/2-inch cubes butternut squash; 794 grams chopped tomatoes; 96 grams chopped carrots; 1 sprig fresh rosemary; 2 cloves garlic, chopped; 429 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. One serving contains 224 calories, 19g of protein, and 9g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 2 hours and 55 minutes. Not It is perfect for Autumn. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of thyme, vegetable oil, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. Lamb and Butternut Squash Stew, Spicy Lamb Stew with Butternut Squash, and Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew are very similar to this recipe.

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

Lamb

Stew

Equipment you will use

Dutch Oven

Oven

Equipment

Ingredients

Servings:

480milliliters

beef stock 280grams

1/2-inch cubes butternut squash 794grams

chopped tomatoes 96grams

chopped carrots 1sprig

fresh rosemary 2cloves

garlic, chopped 429grams

boneless lamb shoulder, cut into 1-inch cubes 1

onion, chopped 6servings

salt to taste 2sprigs

thyme 2Tbsps

vegetable oil, divided

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew can be paired with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. One wine you could try is Nickel & Nickel Branding Iron Cabernet Sauvignon. It has 4.3 out of 5 stars and a bottle costs about 110 dollars.

Nickel & Nickel Branding Iron Cabernet Sauvignon

Branding Iron Vineyard Cabernet Sauvignon has the aromas of wildberry and forest that distinguish this vineyard, even in a cooler year. Earth and sage complement the fruit and give a depth of flavor on the midpalate. The spicy oak and vanilla components add complexity, while the gentle tannins from this vintage are approachable now.