Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Lamb stew meat |
2 \N | Tomatoes |
1 \N | Summer squash |
1 \N | Zucchini |
1 \N | 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 |
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