Fall lamb and vegetable stew

4 servings

Ingredients

Quantity Ingredient
2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms -- sliced
½ cup Bell peppers -- chopped
1 cup Onions -- chopped
2 teaspoons Salt
1 each Garlic cloves -- crushed
½ teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock -- chicken
2 tablespoons Butter
2 tablespoons Flour

Directions

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.

Sylvia's comments: I bet this would be great without the lamb, too.

Posted on GEnie by C.SVITEK [Cathy], Jan 19, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

Recipe By :

From: Marjorie Scofield Date: 05-21-95 (160) Fido: Recipes

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