Fall Lamb And Vegetable Stew Recipe

Name: Fall Lamb And Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb stew meat; 2 each tomatoes; 1 each yellow summer squash; 1 each zucchini; 1 each potatoes; 1 each mushrooms, canned can, sliced; 1/2 cup sweet bell peppers chopped; 1 cup onions chopped; 2 teaspoons salt; 1 each garlic cloves, crushed; 1/2 teaspoon thyme leaves; 1 each bay leaves; 2 cups stock chicken; 2 tablespoons butter; 2 tablespoons flour, all-purpose

Servings: persons

2 pounds lamb stew meat
2 each tomatoes
1 each yellow summer squash
1 each zucchini
1 each potatoes
1 each mushrooms, canned can, sliced
1/2 cup sweet bell peppers chopped
1 cup onions chopped
2 teaspoons salt
1 each garlic cloves, crushed
1/2 teaspoon thyme leaves
1 each bay leaves
2 cups stock chicken
2 tablespoons butter
2 tablespoons flour, all-purpose

1
Peel, seed, and chop tomatoes.
2
Slice summer squash and zucchini.
3
Dice potatoes.
4
Place lamb and vegetables in crockpot.
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.
8
Lifting the lid prolongs cooking time.)
9
Turn to high.
10
Blend flour and butter, then shape into small balls.
11
Drop into stew and cook, stirring several times, until thickened.
12
Serve over hot noodles or rice.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

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

Yes, 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.

That's it — enjoy your meal!

Fall Lamb And Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions