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