| Print Fall Lamb And Vegetable Stew Recipe |  |
Fall Lamb And Vegetable Stew
Ingredients:
| 2 Pounds Stew Meat 2 Pounds Lamb stew meat |
| 2 Unit Tomatoes 2 Unit Tomatoes canned |
| 1 Unit Squash 1 Unit Summer squash |
| 1 Unit Zucchini 1 Unit Zucchini sliced 1/2" |
| 1 Unit Potato 1 Unit Potatoes (chopped) |
| 1 Can Mushroom 1 Can Mushrooms sliced |
| 1/2 Cup Bell Pepper 1/2 Cup Bell peppers chopped |
| 1 Cup Onion 1 Cup Onions chopped |
| 2 Teaspoons Salt 2 Teaspoons Salt approximately |
| 1 Unit Clove Of Garlic 1 Unit Clove Of Garlic crushed |
| 1/2 Teaspoon Thyme Leaves 1/2 Teaspoon Thyme leaves crumbled |
| 1 Unit Bay Leaf 1 Unit Bay leaves finely chopped |
| 2 Cups Stock 2 Cups Stock chicken |
| 2 Tablespoons Butter 2 Tablespoons Butter (5oz) |
| 2 Tablespoons Flour 2 Tablespoons Flour (00 type) |
Directions:
1. Peel, seed, and chop tomatoes.
2. Slice summer squash and zucchini. Dice potatoes.
3. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables.
4. Cover and cook on low 8 hours. (Don't peek.
5. Lifting the lid prolongs cooking time). Turn to high.
6. Blend flour and butter, then shape into small balls.
7. Drop into stew and cook, stirring several times, until thickened.
2. Slice summer squash and zucchini. Dice potatoes.
3. Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables.
4. Cover and cook on low 8 hours. (Don't peek.
5. Lifting the lid prolongs cooking time). Turn to high.
6. Blend flour and butter, then shape into small balls.
7. Drop into stew and cook, stirring several times, until thickened.