Fall Lamb & Vegetable Stew
Created by QueenBea on April 3, 2015
- Servings: 5
- Prep Time: 15m
- Cook Time: 8h
- Recipe #18364
Ingredients
- 2 pounds lamb (stewing lamb)
- 2 whole (10 ounces) tomatoes
- 1 whole (2 to 3 pounds) squash (summer squash)
- 1 whole (7 ounce)zucchini
- 1 whole (6 ounce) potato
- 4 ounces mushrooms, sliced
- 1/2 cup bell peppers, chopped
- 1 cup onions, chopped
- 2 teaspoons salt
- 1 garlic cloves, crushed
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 cups chicken stock (or vegetable stock)
- 2 tablespoons cornstarch
- 2 tablespoons water
How to Make
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Step 1: Peel, seed, and chop tomatoes.
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Step 2: Slice summer squash and zucchini.
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Step 3: Dice potato.
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Step 4: Place lamb and vegetables in crock-pot.
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Step 5: Mix salt, garlic, thyme and bay leaf into stock; pour over lamb and vegetables.
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Step 6: Cover and cook on low for 8 hours. Turn to high.
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Step 7: Whisk together the water and cornstarch and pour into stew
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Step 8: And cook, stirring several times, until thickened. Serve over hot noodles or rice.
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Step 9:
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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.
Nutritional Facts
- 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