Lamb and Winter Vegetable Stew Recipe

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Most Helpful Positive Review

Dec 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.

—Annette

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Most Helpful Critical Review

May 29, 2009

Bland! Required additional seasoning. The lamb was definitely tender, but there was too much Butternut Squash for my own taste.

—Sorcha

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110 Ratings

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Dec 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.

—Laura G

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Oct 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.

—MICHELLEHAYNES

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Feb 24, 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.

—Diyeana

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Jan 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!

—PATTIDEMPSTER

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Nov 03, 2006

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.

—Anjilee

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Feb 03, 2011

This stew taste a little sweet, but absolutly love it.

—MAX8144

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Nutrition

Calories
208 kcal
10%

Carbohydrates
16.2 g
5%

Cholesterol
33 mg
11%

Fat
8.9 g
14%

Fiber
2.6 g
10%

Protein
11 g
22%

Sodium
321 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lamb and Winter Vegetable Stew

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 208
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 3.3g 16 %
Cholesterol 33mg 11 %
Sodium 321mg 13 %
Potassium 466mg 13 %
Total Carbohydrates 16.2g 5 %
Dietary Fiber 2.6g 10 %
Protein 11g 22 %
** Sugars 3.3g
Vitamin A 125 %
Vitamin C 22 %
Calcium 8 %
Iron 17 %
Thiamin 12 %
Niacin 38 %
Vitamin B6 12 %
Magnesium 14 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.