Rating: 4.54 stars
158 Ratings
  • 5 star values: 110
  • 4 star values: 34
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 3

A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the 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.

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  • Mix in the 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 the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.

  • Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

Nutrition Facts

208 calories; protein 11g; carbohydrates 16.2g; fat 8.9g; cholesterol 33.1mg; sodium 321.5mg. Full Nutrition
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Reviews (163)

Most helpful positive review

Rating: 5 stars
12/04/2004
We just purchased a slow cooker so I wanted to experiment with different stews and selected this recipe. The results were amazing. I reduced the beef broth amount to 1 cup, threw in everything, except the sour cream and flour, in the morning before work. Then when I got home, I made a 'roux' with the sour cream and flour and then tossed it in to the stew. My husband has ranked this stew as one of his all-time favourite dishes! A word of caution about parsnips. If you've never had them, they are highly flavoured and definitely influence the overall taste of the stew. If you like them, you'll love the stew as written. If you don't, just take them out and add more of the other vegetables. Read More
(119)

Most helpful critical review

Rating: 2 stars
05/29/2009
Bland! Required additional seasoning. The lamb was definitely tender but there was too much Butternut Squash for my own taste. Read More
(8)
158 Ratings
  • 5 star values: 110
  • 4 star values: 34
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
12/04/2004
We just purchased a slow cooker so I wanted to experiment with different stews and selected this recipe. The results were amazing. I reduced the beef broth amount to 1 cup, threw in everything, except the sour cream and flour, in the morning before work. Then when I got home, I made a 'roux' with the sour cream and flour and then tossed it in to the stew. My husband has ranked this stew as one of his all-time favourite dishes! A word of caution about parsnips. If you've never had them, they are highly flavoured and definitely influence the overall taste of the stew. If you like them, you'll love the stew as written. If you don't, just take them out and add more of the other vegetables. Read More
(119)
Rating: 5 stars
12/31/2007
This was a wonderful stew and the only things to complain about were things I did differently from the recipe and even so It was great. Because it was to be the "quick supper before Christmas Eve services " I braised the lamb in advance then dumped the veggies and broth and wine with the lamb into the slow cooker for an hour on high then on low for 5 hours. The butternut squash disintegrated entirely but really richened the gravy -- I think next time I'll add the squash later on in the cooking. Also I don't like sweet potatoes so I used red-skinned potatoes instead and used turnips instead of parsnips. It was lovely. I served it with a green salad and angel biscuits and a lightish red wine -- perfect combo. Read More
(42)
Rating: 5 stars
10/07/2003
I used this recipe several times last year. It is easy to substitute ingredients if need be and is a hearty evening meal when served with a fresh green salad and crusty bread. Read More
(33)
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Rating: 5 stars
02/25/2006
I really liked this stew. I used more butternut squash than suggested but I think that only added to the recipe. I actually cooked this in a crock-pot for 6 hours. Just before serving I added the sour cream mixture. The lamb was extremely tender. Don't bother "peeling" the butternut squash with a peeler - it doesn't work well. I just used a paring knife and cut it up into segments. Read More
(29)
Rating: 5 stars
11/01/2018
I used beef instead of lamb. It was good. I'd never had parsnips before or butternut squash so this was really new to me. I also had a lot of leftover veggies I didn't use so I chopped them up and blanched them for 3 min. Then measured out the required amounts for the recipe and put it all in a Ziplock bag and froze it. Now all I have to do next time is drop in the contents of the bag and there will be no peeling or chopping. Update: I've been making this stew (using beef) for years now and it remains my favorite. There is nothing quite like the flavors of the red wine and sour cream that change it from an ordinary beef stew to something extraordinary. Read More
(20)
Rating: 5 stars
01/21/2005
What an awesome combination of flavors! My family went crazy over it...fighting for the last serving! I have now even added carrots and turnips to the pot. This one is a keeper! Read More
(18)
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Rating: 5 stars
01/24/2007
One winner of a recipe Brandy! This powerhouse of nutrition was a huge hit with my family. In addition to the vegetables stated I added a turnip kale red potatoes leeks and carrots. I also threw in some fresh chopped parsley and dill. Comfort food to the max and a great way to use up leftover lamb. Thanks so much! Read More
(17)
Rating: 5 stars
02/03/2011
This stew taste a little sweet but absolutly love it. Read More
(14)
Rating: 5 stars
12/05/2007
An excellent lamb stew with lots of different flavors. Sweet earthy smooth and creamy. I prefer mine with more fresh ground pepper. This is definitely a keeper! Thanks for a great recipe! Make it gluten free use 6 tsp of Arrowroot Starch instead of the flour. Delish! Read More
(13)
Rating: 2 stars
05/29/2009
Bland! Required additional seasoning. The lamb was definitely tender but there was too much Butternut Squash for my own taste. Read More
(8)