Lamb and Winter Vegetable Stew

Winter vegetables such as butternut squash, parsnips, and sweet potatoes make this lamb dish extra hearty.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 50 mins

Lamb and Winter Vegetable Stew

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Directions

  1. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Stir in beef broth, wine, garlic, thyme, salt, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
  2. Stir in squash, parsnips, sweet potatoes, celery, and onion. Return to boiling. Reduce heat and simmer, covered, about 30 minutes more or until vegetables are tender. Discard bay leaf.
  3. In a small mixing bowl combine sour cream and flour. Stir 1/2 cup of the hot liquid into the sour cream mixture. Return to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings.

From the Test Kitchen

*

If lamb stew meat isnt available in your supermarket, buy a lamb shoulder roast, trim off the fat, and cut it into 3/4-inch cubes.

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Nutrition Facts (Lamb and Winter Vegetable Stew)

  • Per serving:
  • 368 kcal ,
  • 13 g fat
  • (6 g sat. fat ,
  • 70 mg chol. ,
  • 623 mg sodium ,
  • 31 g carb. ,
  • 5 g fiber ,
  • 23 g pro.
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