Lamb Stew with Butternut Squash
November 24, 2025 • 0 comments
Melt-in-your-mouth lamb simmered in a rich tomato base with sweet butternut squash and carrots. This easy-to-love dish is pure comfort food.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- 1.5 - 2 lbs. lamb stew meat
- 2 tablespoons vegetable oil, divided
- 1 onion, chopped
- ¾ 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
- salt to taste
Directions
- Preheat oven to 325°F.
- 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.
