Lamb and Winter Vegetable Stew

Lamb and Winter Vegetable Stew


"A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb."
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1 h 30 m servings 208 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
  4. Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.


Read all reviews 112
  1. 139 Ratings

Most helpful positive review

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,...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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,...

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...

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 add...

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...

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 t...

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!

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

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! M...

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