Ingredients
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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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¼ teaspoon salt
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¼ teaspoon ground 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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½ cup sour cream
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3 tablespoons all-purpose flour
Directions
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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.
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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.
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Combine sour cream and flour in a small bowl; gradually whisk in 1/2 cup cooking liquid.
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Stir sour cream mixture into stew; remove bay leaf. Continue cooking and stirring until thickened.
Nutrition Facts (per serving)
| 208 | Calories |
| 9g | Fat |
| 16g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 208 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 3g | 17% |
| Cholesterol 33mg | 11% |
| Sodium 322mg | 14% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 3g | 9% |
| Total Sugars 3g | |
| Protein 11g | 22% |
| Vitamin C 13mg | 14% |
| Calcium 67mg | 5% |
| Iron 2mg | 9% |
| Potassium 466mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
