This recipe is perfect for a crisp fall evening! The beautiful thing about this recipe is you can tweak it a lot. For instance, we added more vegetables and a lil’ spice, but it’s up to you what you want to add. So gather your family & friends and relax with a nice bowl of strew and a nice glass of red wine.
Approximate Cost: $18
Yields: 2 - 3 servings
Prep time: 30 - 40 min
Cook Time: 2 - 3 hours
1 tablespoon extra vegetable oil
1 lb of lamb shoulder, cubed
½ a large onion, chopped
1 - 2 large carrots, about ½ cup
1 clove of garlic
14 oz of chopped tomatoes
1 cup beef stock
1 sprig of thyme
½ sprig rosemary
½ tablespoon of red chili flakes (optional)
1 ½ - 2 cups of butternut squash (approx. 1 lb), peeled & cubed
1. First, preheat the oven to 325 degrees.
2. Using a large saucepan, ovenproof, over medium-high heat, add 1 tablespoon of oil.
3. Sprinkle the lamb with salt and place onto pan, you want to cook each side for about 3-5 min or until brown on both sides.
4. Using tongs, remove the lamb and place onto a plate.
5. Turn the heat down to medium-low and add the onions, carrots & garlic to the pot. Cook for 3-5 minutes.
6. Add the tomatoes, beef stock, herbs, spice and the lamb back into the pot.
7. Bring the stew to a boil over high heat, stirring occasionally.
8. Turn off the heat and place into the oven for 1.5- 2 hours.
9. Remove from the oven and add the butternut squash.
10. Cook for an additional 20 minutes in oven.
11. Remove and serve with wine and bread of your choosing.
** If you add significantly more vegetables, you might want to increase stock & diced tomatoes.