Recipe by BJSCHADE
"A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb."
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lamb stew meat, cubed
dry red wine
chopped fresh thyme
peeled, seeded, and sliced butternut squash
peeled, sliced parsnips
peeled, chopped sweet potatoes
onion, thinly sliced
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.
Bland! Required additional seasoning. The lamb was definitely tender, but there was too much Butternut Squash for my own taste.
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.
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.
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb and Winter Vegetable Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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