Ingredients

• 2 tablespoons vegetable oil
• 1 pound lamb stew meat , cubed
• 2 cups beef broth
• 1 cup dry red wine
• 2 cloves garlic , minced
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 cups peeled , seeded, and sliced butternut squash
• 1 medium onion , thinly sliced
• 1 cup peeled , sliced parsnips
• 1 cup peeled , chopped sweet potatoes
• 1 cup sliced celery
• 0.5 cups sour cream
• 3 tablespoons all-purpose flour

Instructions

1. 1 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.
2. 2 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.
3. 3 Combine sour cream and flour in a small bowl; gradually whisk in ½ cup cooking liquid.
4. 4 Stir sour cream mixture into stew; remove bay leaf. Continue cooking and stirring until thickened.

Nutrition per serving