Fall Lamb And Vegetable Stew

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#69886

serves/makes:

ready in:
over 5 hrs

2 reviews

ingredients

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 clove garlic, crushed
1/2 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 crock pot. 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.

added by

johnos

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
April 25, 2010

This is a great recipe, tons of veggies and delicious. I used canned tomatoes and fresh mushrooms instead of the other way around, but any way you veggie it, I recommend this lamb stew.
Guest Foodie REVIEW:
November 13, 2007

This meal was wonderful and very easy!

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