A delectable appetizer is made of stuffed mushrooms that are filled with blue cheese, bacon, caramelized onions, and garlic.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 stew |
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
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 cups peeled, seeded, and sliced butternut squash
- 1 cup peeled, sliced parsnips
- 1 cup peeled, chopped sweet potatoes
- 1 cup sliced celery
- 1 medium onion, thinly sliced
- ½ cup sour cream
- 3 tablespoons all-purpose flour
Instructions
- Heat the oil in a large saucepan, and brown lamb meat on all sides. Drain fat, and stir in beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
- Mix in squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
- In a small bowl, blend sour cream and flour. Gradually stir in 1/2 cup of hot stew mixture.
- Stir sour cream mixture into the saucepan. Remove bay leaf, and continue to cook and stir until thickened.
Nutrition Facts
| Calories | 208 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 322 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It was ok. Little bland, and way too sweet. Could use more liquid to avoid the resulting pasty’ness.
I started this in the large cast iron pan and transferred it over to the stew pot after it was almost finished and added the beef broth and sour cream/ flour mixture
delicious !
I’m so disappointed. I love lamb and all of these vegetables, but together they were not good. I followed the recipe exactly, and in the end, all I tasted was butternut squash.
Solid, easy recipe. I was looking to turn a leftover lamb shoulder roast into stew. It had been roasted with inserted garlic cloves, rosemary, and shawarma seasoning. I didn’t have sweet potato, squash, or parsnip, so used peeled brown potatoes, and carrots. I also added a 1/4 cup of farrow, which takes about 25 minutes to cook. Instead of adding flour to thicken, I used the gravy I had previously made and served with the lamb. Served with egg noodles and naan for dipping. Family (including a picky 3 year old) ate it up.
I did it in the pressure cooker, it came out delicious
This one is a keeper! The only tweak I did was to cut the butternut squash amount in half. This is a great stew to make in the slow cooker. Just sear the lamb, add all ingredients and in 6 hours is ready to enjoy!
This turned out great. I will be preparing it again.
This was delicious and tender. The only change I made was to mistakenly add carrot and to substitute acorn squash for butternut and a lamb bullion cube for the beef. Will definitely make again.
Amazing
Great hearty stew for winter days. Easy to make and keeps well even frozen and re-thawed. Makes the house smell good, too. On my third batch, I added leeks and a small handful of carrots.
Oh my! This is delicious. I did not have the squash or parsnips, so I used some red potatoes, carrots, and a turnip from my garden. I will make this again.
I used cabernet sauvignon as my red wine and it was DELICIOUS
super easy, filling comfort food. This is a new staple for our family.
I followed this recipe exactly as stated and did not like the result. It was extremely bland and I struggled to finish it.
Smells amazing! Sampled the flavor before it was finished and love the taste. The high note on this is, that we opened a great bottle of wine that will be served and enjoyed with the meal. Followed this recipe as close as I can. My definition of stew is; if it is fresh and you have it, put it in.
It was very tasty and the meat was tender. I did not use the sour cream and flour mixture and the broth was still fabulous.
Made this recipe exactly as written, delicious!
This was AWESOME! I added parsnips, dill and parsley to the existing recipe, also used more garlic and bay leaf than it called for. Used light sour cream. My husband, who is a bit finicky, was crazy for this, and he doesn’t like stew as a rule! The lamb gave it such an excellent flavor!
It’s not that the stew wasn’t good, but I feel like grilled lamb was better. In my humble opinion, this was a great recipe, I added rosemary and a few other things for taste, but I think that for making lamb, anything but roast doesn’t bring its full potential. I’m sure someone can do it, and I can’t wait till they do, but I am not that chef.
Wow. Just wow. Absolutely phenomenal! Like slap ya’ mama amazing! Just a few small adjustments below – How I did it: -SLOW COOKER!, 7 hours, add the sour cream mixture 10 minutes before serving -an entire cubed peeled medium sweet potato -an entire cubed small russet potato (I left the skin on) -carrots instead of parsnips (I did this because I’m feeding a toddler and didn’t want to take any chances) -two bay leaves -four garlic cloves -FRESH thyme makes all the difference -dash of red pepper flakes -extra salt to taste (I think I did a solid teaspoon more) The lamb is fall apart tender, out of this world. Grab yourself a hefty glass of full-bodied red and go to town!