Comfort food galore!

OleChef
Advertisement

Ingredients

Directions

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

    Ads will not print with your recipe
  • 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

290.5 calories; 18.04 g protein; 17.27 g carbohydrates; 17.1 g fat; 60.89 mg cholesterol; 256.43 mg sodium.Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

01/05/2016
I have to admit I did do two big changes to the recipe. First I went to buy the lamb but found it was pretty expensive this week. So instead I bought some pork butt instead selecting the darker cuts of meat. The second was when I went to add the squash after it baked in the oven. he stew looked a little dry so I added abut 1/2 cup of red wine to it along with the squash. It turned out very good. Nice flavor and tender meat and veggies. I want to try it with the lamb next time since I think that will be an even better flavor.
(3)

Most helpful critical review

05/04/2016
Easy to put together. A great winter warming family meal.
(1)
5 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 1
01/05/2016
I have to admit I did do two big changes to the recipe. First I went to buy the lamb but found it was pretty expensive this week. So instead I bought some pork butt instead selecting the darker cuts of meat. The second was when I went to add the squash after it baked in the oven. he stew looked a little dry so I added abut 1/2 cup of red wine to it along with the squash. It turned out very good. Nice flavor and tender meat and veggies. I want to try it with the lamb next time since I think that will be an even better flavor.
(3)
05/04/2016
Easy to put together. A great winter warming family meal.
(1)
10/02/2016
A great meal for a chilly autumn evening. I followed the recipe until it was all done I added some curry and yogurt on my helping. Easy preparation too. Enjoy.
(1)
06/05/2018
I wish more people would just make the recipe first and tell us how it worked and THEN substitute to your hearts delights. I made the recipe as written and it was delicious and easy to make and was devoured in one sitting by the family.
(1)
03/24/2018
I added some parsnip's to the recipe other then that everything else stayed the same.I'll make this again for sure.