Lamb and Winter Vegetable Stew

Lamb and Winter Vegetable Stew

98
BJSCHADE 0

"A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb."

Ingredients

1 h 30 m {{adjustedServings}} servings 208 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
  2. 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.
  3. In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
  4. Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.
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Reviews

98
  1. 123 Ratings

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We just purchased a slow cooker so I wanted to experiment with different stews and selected this recipe. The results were amazing. I reduced the beef broth amount to 1 cup, threw in everything,...

This was a wonderful stew, and the only things to complain about were things I did differently from the recipe and even so, It was great. Because it was to be the "quick supper before Christmas...

I used this recipe several times last year. It is easy to substitute ingredients if need be and is a hearty evening meal when served with a fresh green salad and crusty bread.