Lamb Stew with Butternut Squash Recipe

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 pounds boneless lamb shoulder, cut into 1-inch cubes
• Salt to taste
• 1 onion, chopped
• 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 -inch cubes butternut squash

Directions

Step 1: Preheat the oven to 325F (165C).

Step 2: Season the lamb cubes with salt.

Step 3: Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat.

Step 4: Brown half of the lamb cubes in the hot oil, stirring occasionally, until browned on all sides, about 5 minutes. Transfer the browned lamb to a plate using a slotted spoon, leaving the drippings in the pot.

Step 5: Add the remaining 1 tablespoon of oil to the Dutch oven and brown the second batch of lamb cubes for about 5 minutes, until browned on all sides. Transfer the lamb to the plate.

Step 6: Reduce the heat to medium-low and add the chopped onion, carrots, and garlic to the Dutch oven. Cook and stir for about 3 to 5 minutes, until the vegetables soften slightly.

Step 7: Stir the browned lamb cubes and any accumulated juices back into the Dutch oven, followed by the tomatoes, beef stock, thyme, and rosemary. Scrape the browned bits from the bottom of the pan with a wooden spoon as you bring the mixture to a boil.

Step 8: Cover the Dutch oven with an oven-safe lid and transfer it to the preheated oven. Cook the stew for 2 to 3 hours, or until the lamb is tender.

Step 9: Add the butternut squash cubes to the stew, stir them in, and cover the Dutch oven again. Return it to the oven and cook for another 20 to 25 minutes, until the squash is tender.

Nutrition Facts (per serving)

• Calories: 291
• Total Fat: 17g (22% Daily Value)
• Saturated Fat: 7g (33% Daily Value)
• Cholesterol: 61mg (20% Daily Value)
• Sodium: 256mg (11% Daily Value)
• Total Carbohydrate: 17g (6% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 8g
• Protein: 18g (36% Daily Value)
• Vitamin C: 31mg (35% Daily Value)
• Calcium: 99mg (8% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 648mg (14% Daily Value)