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Ingredients
| lamb: 1 lb |
| olive oil: 1 tsp |
| soup - beef broth: 14 oz |
| fresh thyme: 1 tsp |
| garlic: 2 cloves |
| bay leaf: 1 |
| butternut squash (cubed): 2 cups |
| parsnips (sliced): 1 cup |
| sweet potatoes (cubed): 1 cup |
Lamb and Vegetable Stew
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
50 min -
Servings
4 serving(s)
Tags
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.
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.
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)