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Lamb and Vegetable Stew
Cook: 50 mins
Ingredients
- 1 pound lean boneless lamb, cut into 3/4-inch cubes
- 1 tablespoon cooking oil
- 1 14 ounce can beef broth
- 1 cup dry red wine or beef broth
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 2 cloves garlic, minced
- 1 bay leaf
- 2 cups cubed, peeled butternut squash
- 1 cup 1/2-inch slices peeled parsnip
- 1 cup chopped, peeled sweet potato
- 1 cup sliced celery (2 stalks)
- 1 medium onion, cut into thin wedges
- 1/2 cup plain low-fat yogurt or dairy sour cream
- 3 tablespoons all-purpose flour
Directions
1. In a large saucepan brown meat, half at a time, in hot oil; drain fat. Return all meat to pan. Stir in broth, wine, dried thyme (if using), garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Stir in squash, parsnip, sweet potato, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. In a small bowl combine yogurt, fresh thyme (if using), and flour. Stir 1/2 cup of the hot liquid into the yogurt mixture. Add yogurt mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Makes 5 servings (about 8 cups).
