Lamb and Winter Vegetable Stew

A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 208 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup sour cream
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 bay leaf
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 tablespoon chopped fresh thyme
• 1 cup sliced celery
• 2 cups beef broth
• ¼ teaspoon black pepper
• 1 pound lamb stew meat, cubed
• 2 cups peeled, seeded, and sliced butternut squash
• 1 cup peeled, sliced parsnips
• 1 cup peeled, chopped sweet potatoes
• 1 medium onion, thinly sliced

Recipe Instructions

Step 1

Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.

Step 2

Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.

Step 3

In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.

Step 4

Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.