Lamb and winter vegetable stew

    Lamb and winter vegetable stew


    128 people made this

    About this recipe: A hearty stew made with winter vegetables. Definitely worth the time. Beef can be substituted for lamb.

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 500g lamb stewing meat, cubed
    • 500ml beef stock
    • 250ml dry red wine
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 bay leaf
    • 300g seeded, and sliced butternut squash
    • 150g sliced parsnips
    • 150g chopped sweet potatoes
    • 125g sliced celery
    • 1 medium onion, thinly sliced
    • 125ml soured cream
    • 3 tablespoons plain flour

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Heat the oil in a large saucepan, and brown the lamb on all sides. Drain fat, and stir in the beef stock and wine. Season with garlic, thyme, salt, pepper and bay leaf. Bring the mixture to the boil. Reduce heat, cover, and simmer 20 minutes.
    2. Mix in the squash, parsnips, sweet potatoes, celery and onion. Bring to the boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
    3. In a small bowl, blend the soured cream and flour. Gradually stir in 125ml of the hot stew mixture.
    4. Stir the soured cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

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