Crock Pot Fall Lamb and Vegetable Stew

• 2 lbs lamb stew meat
• 2 tomatoes
• 1 summer squash
• 1 zucchini
• 1 potato
• 1 (4 ounce) can mushrooms, sliced
• 12 cup bell pepper, chopped
• 1 cup onion, chopped
• 2 teaspoons salt
• 1 garlic clove, crushed
• 12 teaspoon thyme leaves
• 1 bay leaf
• 2 cups chicken stock
• 2 tablespoons butter
• 2 tablespoons flour

1. Peel, seed, and chop tomatoes.
2. Slice summer squash and zucchini.
3. Dice potatoes.
4. Place lamb and vegetables in crock pot.
5. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables.
6. Cover and cook on low 8 hours.
7. (Don't peek, lifting the lid prolongs cooking time.)
8. Turn to high.
9. Blend flour and butter, then shape into small balls.
10. Drop into stew and cook, stirring several times, until thickened.
11. Serve over hot noodles or rice.

meat, tomatoes, summer, zucchini, potato, mushrooms, bell pepper, onion, salt, garlic, thyme, bay leaf, chicken stock, butter, flour

Taken from www.food.com/recipe/crock-pot-fall-lamb-and-vegetable-stew-84672 (may not work)