About this recipe:A hearty stew made with winter vegetables. Definitely worth the time. Beef can be substituted for lamb.
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
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
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.
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.
In a small bowl, blend the soured cream and flour. Gradually stir in 125ml of the hot stew mixture.
Stir the soured cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.