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Ingredients
2	pound	lamb, stew meat
2	each	tomatoes
1	each	summer squash
1	each	zucchini
1	each	potatoes
1	each	mushrooms, can, sliced
1/2	cup	bell peppers, chopped
1	cup	onions, chopped
2	teaspoon	salt
1	each	garlic, cloves, crushed
1/2	teaspoon	thyme, leaves
1	each	bay leaves
2	cup	stock, chicken
2	tablespoon	butter
2	tablespoon	flour

Directions:
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes. 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.

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