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Lamb and Winter Vegetable Stew




Source of Recipe


Kathy


List of Ingredients




Lamb and Winter Vegetable Stew from Kathy

1 pound lamb stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
2 cups beef broth
1 cup dry red wine or beef broth
2 cloves garlic, minced
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 cups cubed, peeled butternut squash
1 cup parsnips, cut into 1/2-inch slices
1 cup chopped, peeled sweet potatoes
1 cup sliced celery
1 medium onion, cut into thin wedges
1/2 cup dairy sour cream
3 tablespoons all-purpose flour



Recipe



In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Stir in beef broth, wine, garlic, thyme, salt, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
Stir in squash, parsnips, sweet potatoes, celery, and onion. Return to boiling. Reduce heat and simmer, covered, about 30 minutes more or until vegetables are tender. Discard bay leaf.
In a small mixing bowl combine sour cream and flour. Stir 1/2 cup of the hot liquid into the sour cream mixture. Return to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.Makes 4 servings.
*Note: If lamb stew meat isn't available in your supermarket, buy a lamb shoulder roast, trim off the fat, and cut it into 3/4-inch cubes.