Lamb Stew with Butternut Squash
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Serves 6 to 8
- 2 tablespoons vegetable oil
- 1 1/2 pound lamb shoulder, in 1-inch cubes
- Salt
- 1 medium onion, chopped
- 3/4 cups roughly chopped carrots
- 2 cloves garlic, chopped
- 28 ounces chopped tomatoes
- 2 cups beef stock
- 2 sprigs thyme
- 1 sprig rosemary
- 2 cups cubed butternut squash (1/2-inch)
- Heat the oven to 325 degrees. In a heavy, ovenproof Dutch oven or saucepan with a tight-fitting lid 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 that from the pot as well.
- 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. (Make sure not to let the garlic color too much.)
- 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.
- Stir the butternut squash into the stew, re-cover it and return the pot to the oven until the squash is tender, another 20 to 25 minutes.
- This recipe is a Community Pick!
Tags: butternut squash, cooking for clara, lamb, stew, winter
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5 months ago deanna1001
Made this last night. Big hit. Added a little lemon zest and parsley to finish it. Served over noodles. Delish!
5 months ago theresa chan
Any other cut of lamb can be used? Shoulder cut is preferred over say shank ?
5 months ago Hippo Flambe
I am currently making it with leg of lamb. I have other recipes for lamb stew that call for leg of lamb, the main difference is it will take less time to cook. Shank would be fine as well, you may need to adjust the cooking time some. Look at some lamb shank recipes for an idea of timing.
5 months ago carol s weinstein karlin
you are most welcome! i love that your daughter eats this! my children, 15 and 13, love this sort of dish.
5 months ago merrill
Merrill is a co-founder of Food52.
Carol, thanks so much for answering these questions -- I agree with all of your comments. And I would add the squash at least an hour and a half before the rest of the stew is done.
5 months ago carol s weinstein karlin
steps one and two as listed. them put everything in the cooker, on a slow heat. you can, of course, put everything in the cooker from the start, but the onions, carrots and garlic will be that much nicer, after the pan. the squash will need to go in earlier for it to cook and soften.
5 months ago carol s weinstein karlin
sorry, this was supposed to answer kmmetaylor
5 months ago Courtney Weaver
I bought some lamb stew meat with the bones on yesterday - can I sub that?
5 months ago carol s weinstein karlin
i usually only buy lamb with bones, and find that i get a thicker sauce. the meat will fall off the bones, and you can remove them.
5 months ago kmmetaylor
How would you modify this to use a slow cooker instead of the oven?