1. 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.
2. Stir in squash, parsnips, sweet potatoes, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. In a small bowl combine yogurt, fresh thyme (if using), and flour. Stir ½ 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 black pepper.
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 5|
|Calories from Fat: 248 (54%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 198.7mg||61 %|
|Sodium 450.4mg||16 %|
|Potassium 898mg||24 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 22.1g|
|Protein 18.3g||26 %|
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Calories per serving: 458
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