Fall Lamb and Vegetable Stew
Yield: 4 servings
2 lb lamb stew meat
1 summer squash
1 cn mushrooms, sliced
1/2 c bell peppers, chopped
1 c onions, chopped
2 ts salt
1 garlic cloves, crushed
1/2 ts thyme leaves
1 bay leaves
2 c stock, chicken
2 tb butter
2 tb flour
Peel, seed, and chop tomatoes. Slice summer squash and zucchini.
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
Turn to high. Blend flour and butter, then shape into small balls.
Drop into stew and cook, stirring several times, until thickened.
Serve over hot noodles or rice.