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Spring Lamb and Vegetable Stew
4 pounds Lamb stew meat
2 Summer squash
1 can Mushrooms -- sliced
1/2 cup Bell peppers -- chopped
1 cup Onions -- chopped
2 teaspoons Salt
8 each Garlic cloves -- crushed
1/2 teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock -- chicken
4 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.
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