Fall Lamb And Vegetable Stew recipe
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Timings & Yeildings
Prepration : 30
Cooking : 8
Total : 8
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
2 pounds lamb stew meat
2 each tomatoes
1 each summer squash
1 each zucchini
1 each potatoes
1 each mushrooms can, sliced
1/2 cup sweet bell peppers chopped
1 cup onions chopped
2 teaspoons salt
1 each garlic cloves, crushed
1/2 teaspoon thyme leaves 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. 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.

Serve over hot noodles or rice
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