Ingredients

Adjust Servings:

	2 tbsp vegetable oil
	1 pound of lamb stew meat, cubed into bite size pieces
	2 cups of beef broth
	1 cup dried red wine
	2 cloves garlic, minced
	1 tbsp fresh thyme, chopped
	1/4 tsp salt
	1/4 tsp black pepper
	1 bay leaf
	2 cups butternut squash, peeled, deseeded, and sliced
	1 cup parsnips, peeled and sliced
	1 cup sweet potatoes, peeled and chopped
	1 cup celery, sliced
	1 onion, thinly sliced
	1/2 cup sour cream
	3 tbspall-purpose flour

Nutritional information

208

calories

16.2 g

carbohydrates

11 g

protein

8.9 g

fat

321 mg

sodium

33 mg

cholesterol

Lamb and Winter Vegetable Stew

Name: Lamb and Winter Vegetable Stew
Prep time: 30 min
Yield: 8 Servings
Ingredients: tbsp vegetable oil: 2; pound of lamb stew meat, cubed into bite size pieces: 1; cups of beef broth: 2; cup dried red wine: 1; cloves garlic, minced: 2; tbsp fresh thyme, chopped: 1; tsp salt: 1/4; tsp black pepper: 1/4; bay leaf: 1; cups butternut squash, peeled, deseeded, and sliced: 2; cup parsnips, peeled and sliced: 1; cup sweet potatoes, peeled and chopped: 1; cup celery, sliced: 1; onion, thinly sliced: 1; cup sour cream: 1/2; tbspall-purpose flour: 3

Features:

Cuisine:

1 hr and 30 mins
Serves 8
Medium

Ingredients

2 tbsp vegetable oil
1 pound of lamb stew meat, cubed into bite size pieces
2 cups of beef broth
1 cup dried red wine
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1/4 tsp salt
1/4 tsp black pepper
1 bay leaf
2 cups butternut squash, peeled, deseeded, and sliced
1 cup parsnips, peeled and sliced
1 cup sweet potatoes, peeled and chopped
1 cup celery, sliced
1 onion, thinly sliced
1/2 cup sour cream
3 tbspall-purpose flour

How to make Lamb and Winter Vegetable Stew

In a large saucepan, add the oil and heat for 1 minute on high flame. Add the lamb meat and let itturn brown on all sides. Drain the fat, and mix in the beef broth and red wine.
Add the garlic, thyme, salt, pepper, and bay leaf and bring to boil. Reduce the heat, cover, and simmer for at least 20 minutes.
Add the squash, parsnips, sweet potatoes, celery, and onion. Bring to boil. Reduce the heat and simmer for 30 minutes or until all the vegetables are soft.
In a small mixing bowl, add the sour cream and flour. At a slow pace, add in ½ cup of the stew mixture while it is hot.
Add the sour cream concoction to the saucepan and remove the bay leaf. Keep stirring and allow it to cook until thickened.

Trivia

National Lamb Day falls on May 24 – a great day for trying this recipe!
Almost every country has their own spin on stews that uses local herbs, spice and ingredients. This allows them to make it part of their own culinary culture.