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Lamb and Winter Vegetable Stew

Lamb and Winter Vegetable Stew

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
BJSCHADE

BJSCHADE

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Annette
106

Annette

12/4/2004

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, except the sour cream and flour, in the morning before work. Then when I got home, I made a 'roux' with the sour cream and flour and then tossed it in to the stew. My husband has ranked this stew as one of his all-time favourite dishes! A word of caution about parsnips. If you've never had them, they are highly flavoured and definitely influence the overall taste of the stew. If you like them, you'll love the stew as written. If you don't, just take them out and add more of the other vegetables.

Laura G
38

Laura G

12/31/2007

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 Eve services," I braised the lamb in advance, then dumped the veggies and broth and wine with the lamb into the slow cooker for an hour on high then on low for 5 hours. The butternut squash disintegrated entirely, but really richened the gravy -- I think next time I'll add the squash later on in the cooking. Also, I don't like sweet potatoes, so I used red-skinned potatoes instead, and used turnips instead of parsnips. It was lovely. I served it with a green salad and angel biscuits and a lightish red wine -- perfect combo.

MICHELLEHAYNES
31

MICHELLEHAYNES

10/7/2003

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.

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