Lamb and Vegetable Stew

INGREDIENTS:
• 2 pounds lamb stew meat, or cubed lean boneless lamb
• 2 medium tomatoes, peeled and seeded, chopped
• 1 small summer squash
• 1 small zucchini
• 2 to 3 medium potatoes
• 1 can mushrooms, sliced
• 1/2 cup bell peppers, chopped
• 1 cup onions, chopped
• 2 teaspoons salt
• 1 garlic clove, crushed
• 1/2 teaspoon thyme leaves
• 1 bay leaf
• 2 cups stock, chicken
• 2 tablespoons butter
• 2 tablespoons flour

PREPARATION:

1. Slice summer squash and zucchini. Dice potatoes.
2. Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb and vegetables are tender.
3. Turn to high setting. Blend flour and butter together. Drop small pieces into the stew and cook, stirring frequently, until thickened.
4. Serve over hot cooked noodles or rice.
5. Serves 8.