Lamb and winter vegetable stew

    (146)
    1 hour 30 min

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


    128 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (146)

    Reviews in English (118)

    by
    113

    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.  -  04 Dec 2004  (Review from Allrecipes US | Canada)

    by
    40

    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.  -  31 Dec 2007  (Review from Allrecipes US | Canada)

    by
    32

    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.  -  06 Oct 2003  (Review from Allrecipes US | Canada)

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