Lamb and Winter Vegetable Stew
tbsp vegetable oil
pound of lamb stew meat, cubed into bite size pieces
cups of beef broth
cup dried red wine
cloves garlic, minced
tbsp fresh thyme, chopped
tsp black pepper
cups butternut squash, peeled, deseeded, and sliced
cup parsnips, peeled and sliced
cup sweet potatoes, peeled and chopped
cup celery, sliced
onion, thinly sliced
cup sour cream
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.
- 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.