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Fall Lamb and Vegetable Stew

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 Garlic cloves, crushed
1/2 ts Thyme leaves
1 Bay leaves
2 c Stock, chicken
2 tb Butter
2 tb Flour


Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes.

Place lamb and vegetables in slow cooker. 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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