Lamb And Vegetable Stew

Recipe Ingredients

2 lbs	908g / 32oz	Lamb stew meat
2		Tomatoes
1		Summer squash
1		Zucchini
2		Potatoes - (to 3) (medium)
1		Sliced mushrooms
1/2 cup	73g / 2.6oz	Chopped bell peppers
1 cup	62g / 2.2oz	Chopped onions
2 teaspoons	10ml	Salt
1		Garlic clove - crushed
1/2 teaspoon	2.5ml	Thyme leaves
1		Bay leave
2 cups	474ml	Chicken stockn
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour

Recipe Instructions

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice the 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.

Serve over hot noodles or rice.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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