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Lamb and Vegetable Stew
2 pounds lamb stew meat
1 summer squash
1 can mushrooms -- sliced
1/2 cup bell peppers -- chopped
1 cup onions -- chopped
2 teaspoons salt
1 garlic cloves -- crushed
1/2 teaspoon thyme leaves
1 bay leaves
2 cups chicken stock
2 tablespoons butter
2 tablespoons 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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