Wednesday, September 16, 2009

Lamb Stew

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2 TBS vegetable oil
1 pound lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 TBS chopped fresh thyme
1/4 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 cups peeled, seeded, sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potato
1 cup sliced celery
1 medium onion, thinly sliced
1/2 cup sour cream
3 TBS flour

Heat oil in large saucepan, brown lamb meat on all sides. Drain fat, stir in beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Mix in the squash, parsnips, sweet potatoes, celery and onion. Bring to a boil, reduce heat, simmer 30 minutes or until veggies are tender. In small bowl blend sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture. Stir the sour cream mixture into the saucepan. Remove bay leaf and continue to cook and stir until thickened.

I can't believe I forgot about the sour cream part of this recipe yesterday! I think it would be even better if I had added it. Oh well.

1 comment:

Rachel said...

I can't believe it had another ingredient because it seemed perfect to me! Thanks so much for posting these.