Lamb Stew with Butternut Squash

Name: Lamb Stew with Butternut Squash
Prep time: 20 min
Cook time: 155 min
Total time: 175 min
Ingredients: 2 tablespoons vegetable oil, divided; 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes; salt to taste; 1 onion, chopped; 0.75 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

4.9

(7)

7 Reviews

5 Photos

Comfort food galore!

Recipe by Dick Brumley

Updated on September 12, 2022

5

Prep Time:

20 mins

Cook Time:

2 hrs 35 mins

Total Time:

2 hrs 55 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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 Facts (per serving)

291	Calories
17g	Fat
17g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 291
% Daily Value *
Total Fat 17g	22%
Saturated Fat 7g	33%
Cholesterol 61mg	20%
Sodium 256mg	11%
Total Carbohydrate 17g	6%
Dietary Fiber 4g	13%
Total Sugars 8g
Protein 18g
Vitamin C 31mg	156%
Calcium 99mg	8%
Iron 3mg	17%
Potassium 648mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.