Fall Lamb & Vegetable Stew
Recipe: #18364
April 03, 2015
Categories: Lamb/Mutton, Native American, Birthday, St Patricks Day, Sunday Dinner Thanksgiving, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, more
"This lovely tasting lamb stew is from a Crock-Pot cookbook from the food and cooking network."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (752.4 g)
- Calories 809.5
- Total Fat - 54.3 g
- Saturated Fat - 23.3 g
- Cholesterol - 199.6 mg
- Sodium - 1637.3 mg
- Total Carbohydrate - 33.9 g
- Dietary Fiber - 6.6 g
- Sugars - 14.1 g
- Protein - 44.7 g
- Calcium - 149.3 mg
- Iron - 5.8 mg
- Vitamin C - 40.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Peel, seed, and chop tomatoes.
Step 2
Slice summer squash and zucchini.
Step 3
Dice potato.
Step 4
Place lamb and vegetables in crock-pot.
Step 5
Mix salt, garlic, thyme and bay leaf into stock; pour over lamb and vegetables.
Step 6
Cover and cook on low for 8 hours. Turn to high.
Step 7
Whisk together the water and cornstarch and pour into stew
Step 8
And cook, stirring several times, until thickened. Serve over hot noodles or rice.
Step 9
Step 10
NOTE: Do not lift the lid to peak in as this will prolong the cooking time; every time you lift the lid you have increased the cook time by 20 minutes.
Tips
No special items needed.
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