Sunday, May 3, 2009

Fall Lamb And Vegetable Stew

2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms, sliced
1/2 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 each Garlic cloves, crushed
1/2 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. Dicepotatoes. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,and bay leaf into stock; pour over lamb and vegetables. Cover and cook onlow 8 hours. (Don't peek. Lifting the lid prolongs cooking time.) Turn tohigh. Blend flour and butter, then shape into small balls. Drop into stewand cook, stirring several times, until thickened. Serve over hot noodles orrice.

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