For a richer flavor, consider searing the lamb in batches to avoid overcrowding the pan. Fresh rosemary and thyme are highly recommended for their superior aroma. If dried herbs are used, reduce the quantity by half. Adjust the amount of salt according to your taste preferences. Serve this stew with a side of crusty bread or mashed potatoes to soak up the delicious sauce. The stew can be made a day ahead and reheated, allowing the flavors to meld even further. The flavor will intensify as it sits.
Lamb Stew with Butternut Squash
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PREP TIME20 mins
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COOK TIME2 hrs 35 mins
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TOTAL TIME2 hrs 55 mins
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SERVING6 People
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VIEWS28
A heartwarming and deeply flavorful stew featuring tender lamb and sweet butternut squash, perfect for chilly evenings. This rustic dish is elevated with aromatic herbs and rich beef stock, creating a symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol61 mg
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Fiber4 g
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Protein18 g
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Saturated Fat7 g
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Sodium256 mg
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Sugar8 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 325 degrees F (165 degrees C).
02
Step
0 mins
Season lamb with salt.
03
Step
10 mins
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.
04
Step
8 mins
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.
05
Step
2 hrs 35 mins
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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Pauline Kreiger
Jun 29, 2025Freezes well for meal prepping!
Destinee Wiza
Jun 24, 2025I added a bay leaf and it was amazing!
Karianne Boyle
Jun 20, 2025My family devoured this! Will definitely make again.
Nellie Koepp
Jun 5, 2025So easy to make and perfect for a chilly evening.
Jennie Sporer
May 18, 2025I used sweet potatoes instead of butternut squash and it was still delicious!
Marcelle Davis
May 16, 2025This stew is a hug in a bowl! The butternut squash adds a lovely sweetness.
Kaci Lubowitz
May 8, 2025The lamb was so tender!
Guido Stamm
Mar 6, 2025Great recipe to make in a slow cooker too!