lamb-stew-with-butternut-squash.json

{
    "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."
    ],
    "ingredients": [
        "2 tablespoons vegetable oil, divided",
        "1 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes",
        "salt to taste",
        "1 onion, chopped",
        "3/4 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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Lamb Stew with Butternut Squash",
    "url": "http://allrecipes.com/recipe/235157/lamb-stew-with-butternut-squash/"
}