Lamb and vegetable stew

1 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 Garlic cloves; crushed
½ teaspoon Thyme leaves
1 Bay leaves
2 cups Chicken stock
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. <br> Serve over hot noodles or rice.

Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@...> on Dec 27, 1997

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