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Stew: 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 Potatoes
1 can Mushrooms -- sliced
1/2 cup Bell peppers -- chopped
1 cup Onions -- chopped
2 teaspoons Salt
1 Garlic cloves -- crushed
1/2 teaspoon Thyme leaves
1 Bay leaves
2 cups Stock -- chicken
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. 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.