Hope everyone had a happy 4th of July. I have one more (for now) Crockpot / slow cooker meal for you. I know there are more, but I haven't finished going through all my Mother's recipes yet. She had a spiral notebook as well as a recipe box filled to overflowing. (Ever see those cans you open and everything explodes out...yet like that.) Don't worry I'll keep on typing them up. Today's recipe is a Harvest stew, it uses about everything you ever thought to plant in your garden. Sorry Mel. it has lamb in it too.
Slow Cooker Harvest Stew
1 ½ lbs boneless lamb shoulder, cubed
2 tomatoes, peeled, seeded, chopped
1 each: sliced yellow summer squash, sliced zucchini, diced turnip
1 cup each: cubed potato, diced beets, sliced mushrooms
½ cup each: sliced carrots, diced green pepper, diced onion, corn
2 tsp salt
½ tsp each: garlic powder, thyme
¼ tsp bay leaf, crushed
2 cups water
¼ cup flour
2 Tbsp butter
Hot cooked noodles to serve
Place lamb, tomatoes, squash, zucchini, turnip, potato, beets, mushrooms, carrots, green pepper, onion, corn, salt, garlic powder, thyme, bay leaf and water in an electric slow cooker. Cover the cooker and cook lamb mixture at low about 6 to 8 hours, or until lamb and vegetables are cooked thoroughly. Turn cooker to high. Blend flour and butter together well: shape mixture into small balls. Drop flour-butter mixture into the simmering stew. Cook stew an additional 5 to 10 minutes, or until thickened, stirring several times. Serve over hot cooked noodles.
Makes 6 servings.
Okay, this is probably a little too much for the recipe. Looks like someone got a little carried away at the Farmer's Market.