Fall lamb & vegetable stew

Yield: 4 Servings

Ingredients:

2 lb Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 cn Mushrooms sliced
1/2 c Bell peppers chopped
1 c Onions chopped
2 ts Salt
1 ea Garlic cloves crushed
1/2 ts Thyme leaves
1 ea Bay leaves
2 c Stock chicken
2 tb Butter
2 tb Flour

Instructions:

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. Source: _Woman's Day 'All Appliance Cookbook #1'_ Posted on GEnie by C.SVITEK [Cathy] Jan 19 1992 MM by Sylvia Steiger GEnie THE.STEIGERS CI$ 71511 2253 GT Cookbook echo moderator net/node 004/005