Lamb and Winter Vegetable Stew Recipe

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Lamb and Winter Vegetable Stew
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 218.96 Kcal (917 kJ)
Calories from fat 72.34 Kcal
% Daily Value*
Total Fat 8.04g 12%
Cholesterol 42.66mg 14%
Sodium 303.83mg 13%
Potassium 409.85mg 9%
Total Carbs 17.23g 6%
Sugars 3.3g 13%
Dietary Fiber 2.73g 11%
Protein 14.8g 30%
Vitamin C 12.7mg 21%
Vitamin A 0.5mg 17%
Iron 1.8mg 10%
Calcium 74.6mg 7%
Amount Per 100 g
Calories 83.26 Kcal (349 kJ)
Calories from fat 27.51 Kcal
% Daily Value*
Total Fat 3.06g 12%
Cholesterol 16.22mg 14%
Sodium 115.53mg 13%
Potassium 155.85mg 9%
Total Carbs 6.55g 6%
Sugars 1.26g 13%
Dietary Fiber 1.04g 11%
Protein 5.63g 30%
Vitamin C 4.8mg 21%
Vitamin A 0.2mg 17%
Iron 0.7mg 10%
Calcium 28.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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