Lamb and Winter Vegetable Stew

This hearty lamb and winter vegetable stew made with sweet potatoes is definitely worth the time. Beef tips can be substituted for lamb stew meat.

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

Ingredients

• 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
• 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
• 0.5 cup sour cream
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Recipe Instructions

Step 1

Heat oil in a large saucepan. Add lamb; brown on all sides. Drain fat. Stir in beef broth and wine; season with garlic, thyme, bay leaf, salt, and black pepper. Bring to a boil; reduce heat, cover, and simmer 20 minutes.

Step 2

Stir in squash, onion, parsnips, sweet potatoes, and celery; bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.

Step 3

Combine sour cream and flour in a small bowl; gradually whisk in 1/2 cup cooking liquid.

Step 4

Stir sour cream mixture into stew; remove bay leaf. Continue cooking and stirring until thickened.