Steps to Prepare Lamb Stew With Rice Recipe

Lamb Stew With Butternut Squash

Try using fresh ingredients as they definitely boost the you can serve lamb stew with french or italian bread.

Recipe Summary Lamb Stew With Butternut Squash

Comfort food galore!

Ingredients | Lamb Stew With Rice Recipe

2 tablespoons vegetable oil, divided

1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes

salt to taste

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

Directions

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.

Info | Lamb Stew With Rice Recipe

prep: 20 mins cook: 2 hrs 35 mins total: 2 hrs 55 mins Servings: 6 Yield: 6 servings

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Images of Lamb Stew With Rice Recipe

Lamb Stew With Rice Recipe / (adapted from an israeli tv show on mediterranean cooking entitled ``garlic, pepper, and olive oil.'') add the rice, and mix thoroughly, until all of the rice is coated with oil.