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How To make Fall Lamb And Vegetable Stew
Ingredients
2
pound
lamb, stew meat
2
each
tomatoes
1
each
summer squash
1
each
zucchini
1
each
potatoes
1
each
mushrooms, can, sliced
1/2
cup
bell peppers, chopped
1
cup
onions, chopped
2
teaspoon
salt
1
each
garlic, cloves, crushed
1/2
teaspoon
thyme, leaves
1
each
bay leaves
2
cup
stock, chicken
2
tablespoon
butter
2
tablespoon
flour
Directions:
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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