Lamb Stew with Butternut Squash

4.9
(7)

Comfort food galore!

5
5
5
5
Prep Time:
20 mins
Cook Time:
2 hrs 35 mins
Total Time:
2 hrs 55 mins
Servings:
6
Yield:
6 servings

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

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

  2. Season lamb with salt.

  3. 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.

  4. 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.

  5. 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.

You’ll Also Love