Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 500g lamb stewing meat, cubed

  3. 500ml beef stock

  4. 250ml dry red wine

  5. 2 cloves garlic, minced

  6. 1 tablespoon chopped fresh thyme

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon black pepper

  9. 1 bay leaf

  10. 300g seeded, and sliced butternut squash

  11. 150g sliced parsnips

  12. 150g chopped sweet potatoes

  13. 125g sliced celery

  14. 1 medium onion, thinly sliced

  15. 125ml soured cream

  16. 3 tablespoons plain flour

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan, and brown the lamb on all sides. Drain fat, and stir in the beef stock and wine. Season with garlic, thyme, salt, pepper and bay leaf. Bring the mixture to the boil. Reduce heat, cover, and simmer 20 minutes.

  2. Mix in the squash, parsnips, sweet potatoes, celery and onion. Bring to the boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.

  3. In a small bowl, blend the soured cream and flour. Gradually stir in 125ml of the hot stew mixture.

  4. Stir the soured cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.


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