Lamb Butternut Squash Stew

Lamb and squash are a great combination on a cool fall or winter evening. Try this with ground meat for a more economical option. The vegetables can be changed as well to suit your tastes and what you happen to have in the crisper. I've tried mushrooms in place of the tomatoes, and all kinds of squash--still good! Leftovers make great lunch fixings.


Lamb Butternut Squash Stew
Adapted from Food52
Serves 6-8

2 Tblsp olive oil
1 1/2 lamb stew meat, in 1-inch cubes
1 onion, chopped
3/4 cup carrots, chopped
2 cloves garlic, minced
28 oz tomatoes, diced
2 cups beef stock
2 tsp thyme
1 tsp rosemary
2 cup cubed butternut squash

Heat the oven to 325 degrees. In a Dutch oven heat 1 tablespoon of oil over medium-high heat. Sprinkle the lamb with salt, and when the oil is hot brown half of the cubes on all sides, about 5 minutes. Remove the lamb to a plate with a slotted spoon and add more oil if necessary. Brown the rest of the lamb and then remove.

Turn down the heat to medium low and add the onions, carrots and garlic to the pot. Cook for 3 to 5 minutes, until the vegetables begin to soften.

Add the chopped tomatoes, stock, herbs and the browned lamb, along with any juices that have accumulated. Bring the stew to a boil over high heat, stirring gently with a wooden spoon to get up all the brown bits from the bottom of the pot.

When the stew comes to a boil, cover the pot and put it in the oven. Cook until the lamb is just tender, 2 to 3 hours. (This part can also be done in a slow cooker.)

Stir the butternut squash into the stew, re-cover it and return the pot to the oven until the squash is tender, another 30 to 35 minutes.