Lamb Stew with Butternut Squash

• 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

1. Preheat oven to 325 degrees F (165 degrees C).
2. Season lamb with salt.
3. Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
4. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes.
5. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot.
6. Add remaining 1 tablespoon oil to the Dutch oven.
7. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes.
8. Transfer lamb to plate.
9. Reduce heat to medium-low.
10. Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes.
11. 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.
12. Cover Dutch oven with an oven-proof lid.
13. Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours.
14. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.

vegetable oil, lamb shoulder, salt, onion, carrots, garlic, tomatoes, beef stock, thyme, rosemary, butternut squash

Taken from allrecipes.com/recipe/lamb-stew-with-butternut-squash/ (may not work)