Lamb and Winter Vegetable Stew
Description
This hearty lamb and winter vegetable stew recipe made with sweet potatoes is definitely worth the time. You can substitute beef tips for the lamb.
Ingredients
•
2 tablespoons vegetable oil
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1 pound lamb stew meat, cubed
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2 cups beef broth
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1 cup dry red wine
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2 cloves garlic, minced
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1 tablespoon chopped fresh thyme
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1 bay leaf
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 cups peeled, seeded, and sliced butternut squash
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1 medium onion, thinly sliced
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1 cup peeled, sliced parsnips
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1 cup peeled, chopped sweet potatoes
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1 cup sliced celery
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1/2 cup sour cream
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3 tablespoons all-purpose flour
Directions
1
Heat oil in a large saucepan. Add lamb; brown on all sides. Drain fat. Stir in beef broth and wine; season with garlic, thyme, bay leaf, salt, and black pepper. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
2
Stir in squash, onion, parsnips, sweet potatoes, and celery; bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.
3
Combine sour cream and flour in a small bowl; gradually whisk in ½ cup cooking liquid.
4
Stir sour cream mixture into stew; remove bay leaf. Continue cooking and stirring until thickened.