For a deeper flavor, marinate the lamb in red wine and herbs for at least 2 hours before cooking. Feel free to experiment with other root vegetables like carrots, turnips, or rutabaga. Serve with crusty bread for soaking up the delicious broth. Adjust the amount of red pepper flakes to your liking to add more or less heat. If you don't have sour cream, heavy cream can be used as a substitute, though it will result in a slightly richer flavor.
Lamb and Winter Vegetable Stew
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS481
Embrace the warmth of this comforting Lamb and Winter Vegetable Stew, a symphony of tender lamb and vibrant root vegetables simmered in a rich, savory broth. Perfect for chilly evenings, this stew is a delightful celebration of seasonal flavors.
Ingridients
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Nutrition
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Carbohydrate16 g
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Cholesterol33 mg
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Fiber3 g
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Protein11 g
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Saturated Fat3 g
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Sodium322 mg
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Sugar3 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat oil in a large saucepan or Dutch oven over medium-high heat. Add lamb and brown on all sides to create a rich foundation of flavor. Drain any excess fat. (Approximately 5-7 minutes)
02 Step
Recipe View Stir in beef broth and red wine, then season with minced garlic, chopped fresh thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes to allow the lamb to tenderize.
03 Step
Recipe View Add the butternut squash, onion, parsnips, sweet potatoes, and celery to the stew. Return to a gentle boil, then reduce heat again and simmer until the vegetables are tender, about 30 minutes.
04 Step
Recipe View In a small bowl, whisk together sour cream and all-purpose flour until smooth. Gradually whisk in ½ cup of the hot cooking liquid from the stew to temper the sour cream mixture.
05 Step
Recipe View Stir the sour cream mixture into the stew. Remove the bay leaf. Continue cooking and stirring gently until the stew has thickened to your desired consistency. (Approximately 5-10 minutes)
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Keara Jacobson
Jun 24, 2025David L.: Easy to follow recipe and the results were fantastic. My family loved it!
Tia Wolff
Jun 23, 2025Jessica P.: I added a bit of rosemary along with the thyme and it was a great addition.
Augusta King
Oct 5, 2024Sarah J.: This stew is amazing! The lamb was so tender and the vegetables were perfectly cooked.
Adrianna Rippin
Sep 3, 2024Michael B.: I made this on a cold night and it was exactly what I needed. The flavors are so comforting.
Morton Homenick
Apr 19, 2024Ashley M.: I made it in a slow cooker. I seared the meat first then cooked on low for 6 hours.
Brian Howe
Apr 15, 2024Tiffany R.: I did not have parsnips so I used carrots instead. It was still amazing
Tanner Cronin
Jun 10, 2023John S.: I found it a bit too sour, but next time I'll cut back on the wine.
Damaris Kihn
Dec 21, 2022Emily K.: I substituted beef for lamb and it was still delicious! Thanks for the recipe.