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Stew: Crockpot Fall Lamb and Vegetable Stew

Source of Recipe

unknown


List of Ingredients

2 pounds lamb stew meat
2 tomatoes
1 summer squash
1 zucchini
1 potato
1 can sliced mushrooms
1/2 cup chopped bell pepper
1 cup chopped onion
2 teaspoons salt
1 clove garlic, crushed
1/2 teaspoon thyme leaves
1 bay leaf
2 cups chicken stock
2 tablespoons butter
2 tablespoons flour


Recipe

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn to high. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring several times, until thickened. Serve over hot noodles or rice. Serves 4.