Plenty of comfort food!
| 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
Instructions
- 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
| Calories | 291 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 256 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
It was very tasty! I had some leftover lamb from our dinner at Pegasus Taverna and used it in this dish. Since it was already cooked, I adjusted the oven time accordingly. But did everything else ‘by the book.’
my foodies friends raved. no changes necessary with this winner.
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.
I added some parsnip’s to the recipe,other then that everything else stayed the same.I’ll make this again for sure.
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.
Easy to put together. A great winter warming family meal.
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.