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Balsamic Lamb Stew with Butternut Squash

Course Main Course
Keyword butternut squash, lamb, stew
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6

Equipment

Ingredients

  • 2 tablespoons extra virgin olive oil divided
  • 1 1/2 pounds boneless lamb shoulder cut into 1-inch cubes
  • 2 medium yellow onions diced
  • 3 cloves garlic sliced
  • 8 ounces white mushrooms sliced
  • 2 tablespoons tomato paste
  • 3 cups beef stock or bone broth divided
  • 1 (12-ounce) jar roasted red peppers in water drained and roughly chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoon fresh thyme leaves
  • 1 pound butternut squash peeled, seeded, and cubed
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon arrowroot powder
  • 2 tablespoons warm water
  • sea salt to taste
  • freshly ground black pepper to taste

Instructions

  • Preheat the oven to 325°F.
  • In a large oven-proof dutch oven, heat 1 tablespoon of olive oil over medium high heat. Season the lamb pieces with salt and pepper and, working in batches, add them to the pot and brown them on all sides. Transfer the lamb to a plate.
  • Add the remaining tablespoon of olive oil to the pot, then add the onion, garlic, and mushrooms along with a pinch of sea salt. Cook until the onion is tender, about 6-7 minutes.
  • Stir in the tomato paste and cook until it starts to brown, 2-3 minutes.
  • Pour in 1 cup of the beef stock to deglaze the bottom of the pot. Scrape up all the browned bits with a spoon.
  • Add the lamb along with any accumulated juices back to the pot. Pour in the remaining 2 cups of stock, balsamic vinegar, and fish sauce. Add the roasted red peppers and fresh thyme to the pot, and season with sea salt and pepper to taste.
  • Bring the pot to a low simmer, then cover and transfer it to the oven. Cook for about 2 hours, or until the lamb is extremely tender.
  • Add the butternut squash to the pot, then continue to cook for another 20-30 minutes until the squash is tender.
  • Remove the pot from the oven and return it to a burner over medium heat. Dissolve the arrowroot powder in the water, then pour it into the pot. Simmer for 5 minutes, stirring occasionally, until thickened.
  • Season the stew with more salt and pepper to taste and garnish with fresh parsley before serving.