lamb and winter vegetable stew

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 pound lamb stew meat, cubed
• 2 cups beef broth
• 1 cup dry red
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 cups peeled, seeded, and sliced butternut squash
• 1 cup peeled, sliced parsnips
• 1 cup peeled, chopped sweet potatoes
• 1 cup sliced celery
• 1 medium onion, thinly sliced
• 1/2 cup sour cream
• 3 tablespoons all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• heat the oil in a large saucepan, and brown the lamb meat on all sides. drain fat, and stir in the beef broth and . season with garlic, thyme, salt, pepper, and bay leaf. bring the mixture to a boil. reduce heat, cover, and simmer 20 minutes.
• 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.
• in a small bowl, blend the sour cream and flour. gradually stir in 1/2 cup of the hot stew mixture.
• stir the sour cream mixture into the saucepan. remove the bay leaf, and continue to cook and stir until thickened.