Description
A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound lamb stew meat, cubed
- 2 cups beef broth
- 1 cup dry red wine
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ 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
- ½ cup sour cream
- 3 tablespoons all-purpose flour
Instructions
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 8