Lamb and Winter Vegetable Stew
A thick, filling stew is created by combining lamb meat with winter vegetables.
Lamb meat is browned on all sides in a big pot of hot oil.
Remove fat, then combine wine and beef broth.
Garlic, thyme, salt, pepper, and bay leaf are used to season.
The mixture should boil.
Cover and simmer for 20 minutes on low heat.
Add the onion, celery, sweet potatoes, parsnips, and squash.
Bring to a boil, then lower the heat and simmer the vegetables for 30 minutes, or until they are tender.
Mix the sour cream and flour in a small bowl.
Stir in 1/2 cup of the hot stew mixture gradually.
Sour cream mixture into the saucepan while stirring.
Remove the bay leaf and keep cooking and stirring until the sauce thickens.