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Fall Lamb And Vegetable Stew
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pounds Lamb stew meat
Tomatoes
Summer squash
Zucchini
Potatoes
can Mushrooms, sliced
/2 cup Bell peppers, chopped
cup Onions, chopped
teaspoons Salt
each Garlic cloves, crushed
/2 teaspoon Thyme leaves
each Bay leaves
cups Stock, chicken
tablespoons Butter
tablespoons Flour
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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.
Fall Lamb And Vegetable Stew
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