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