2 pounds Lamb stew meat
1 Summer squash
1 can Mushrooms, sliced
1/2 cup Bell peppers, chopped
1 cup Onions, chopped
2 teaspoons Salt
1 each Garlic cloves, crushed
1/2 teaspoon Thyme leaves
1 each Bay leaves
2 cups Stock, chicken
2 tablespoons Butter
2 tablespoons Flour
Peel, seed, and chop tomatoes.
Slice summer squash and zucchini.
Place lamb and vegetables in crockpot.
Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables.
Cover and cook on low 8 hours. (Don’t peek. Lifting the lid prolongs cooking time.)
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.