Ingredients

2 pounds Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 can Mushrooms, sliced
1/2 C. Bell peppers, chopped
1 C. Onions, chopped
2 tsp. Salt
1 each Garlic cloves, crushed
1/2 tsp. Thyme leaves
1 each Bay leaves
2 C. Stock, chicken
2 Tbsp. Butter
2 Tbsp. Flour

Cooking Instructions

Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes. Place lamb and vegetables in crock pot. Mix salt, garlic, thyme, and bay leaf into stock, pour over lamb and vegetables. Cover and cook on low 8 hours. Turn to high. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring several times, until thickened. Serve over hot noodles or rice.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)