Crock Pot Fall Lamb and Vegetable Stew Recipe

Name: Crock Pot Fall Lamb and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lamb stew meat; 2 tomatoes; 1 summer squash; 1 zucchini; 1 potato; 1 (4 ounce) can mushrooms, sliced; ½ cup bell pepper, chopped; 1 cup onion, chopped; 2 teaspoons salt; 1 garlic clove, crushed; ½ teaspoon thyme leaves; 1 bay leaf; 2 cups chicken stock; 2 tablespoons butter; 2 tablespoons flour

Servings: persons

2 lbs lamb stew meat
2 tomatoes
1 summer squash
1 zucchini
1 potato
1 (4 ounce) can mushrooms, sliced
½ cup bell pepper, chopped
1 cup onion, chopped
2 teaspoons salt
1 garlic clove, crushed
½ 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.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs lamb stew meat, 2 tomatoes, 1 summer squash, 1 zucchini, and more.

Yes, Crock Pot Fall Lamb and Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Fall Lamb and Vegetable Stew

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