FBD

Fall Lamb and Vegetable Stew

OtherLambEasy8 minBy Northstar

Ingredients

Servings
4
  • 2 lb lamb stew meat
  • 2 count medium tomatoes, peeled, seeded, and chopped
  • 1 count summer squash, sliced
  • 1 count zucchini, sliced
  • 1 count potato, diced
  • 1 can (8 oz) sliced mushrooms, drained
  • 0.5 cup green bell pepper, chopped
  • 1 cup onion, chopped
  • 2 tsp salt
  • 1 clove garlic, crushed
  • 0.5 tsp dried thyme
  • 1 count bay leaf
  • 2 cup chicken stock
  • 2 tbsp butter, softened
  • 2 tbsp all-purpose flour

Instructions

  1. 1

    Place lamb and all vegetables in slow cooker.

  2. 2

    Mix salt, garlic, thyme, and bay leaf into the chicken stock; pour over lamb and vegetables.

  3. 3

    Cover and cook on LOW for 8 hours. Do not lift the lid during cooking.

  4. 4

    Turn heat to HIGH. Blend softened butter and flour together with a fork until smooth.

  5. 5

    Drop flour-butter balls into the stew, stirring several times, until the stew thickens.

  6. 6

    Remove bay leaf. Serve over hot noodles or rice.

Tags

americanother