Lamb Stew with Butternut Squash

Name: Lamb Stew with Butternut Squash
Total time: 175
Yield: 6
Ingredients: 2 tablespoons vegetable oil, divided; 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes; salt to taste; 1 onion, chopped; 0.75 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

Recipe by Dick Brumley from allrecipes.com

Dinner 3 Hr. 55 Mins.

Ingredients

6 servings

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2 tablespoons vegetable oil, divided
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1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
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salt to taste
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1 onion, chopped
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0.75 cup chopped carrots
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2 cloves garlic, chopped

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1 (28 ounce) can chopped tomatoes
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2 cups beef stock
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2 sprigs thyme
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1 sprig fresh rosemary
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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.