Fall lamb and vegetable stew recipe

Recipe 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 each garlic cloves, crushed
• 1/2 teaspoon thyme leaves
• 1 each bay leaves
• 2 cups stock, chicken
• 2 tablespoons butter
• 2 tablespoons flour

Recipe method

• 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. Do not 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.

Other crockpot recipes:

• French onion beef recipe
• Fresh artichokes recipe
• Green chili stew recipe
• Grilled sesame chicken breast recipe
• Ground beef barbecue recipe

Fall lamb and vegetable stew recipe