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My review
Lamb Stew with Butternut Squash
5
OleChef
"Comfort food galore!"
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Ingredients
2 h 55 m servings 290Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 6Most helpful
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1/5/2016
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 d...
6/5/2018
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 ...
10/1/2016
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.
3/24/2018
I added some parsnip's to the recipe,other then that everything else stayed the same.I'll make this again for sure.