. 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
Ingredients:
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
Directions:
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.
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