Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine

This is a winter favorite in our family. Beef bone broth, Marsala wine, fresh thyme, and rosemary blend with the ingredients to create a really great tasting lamb stew. Serve with your favorite crusty bread.

Ingredients

• 1 pound cubed lamb stew meat
• 0.5 teaspoon salt, or more to taste
• 0.5 teaspoon ground black pepper
• 2 teaspoons butter
• 1 medium sweet onion, diced
• 1 medium shallot, diced
• 4 cloves garlic, minced
• 2 cups diced butternut squash
• 2 cups chopped white mushrooms
• 1 cup diced sweet potato
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups beef bone broth
• 1 cup Marsala wine
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme, or to taste

Steps

1. Season lamb with 1/2 teaspoon salt and pepper.
2. Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
3. Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
4. Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.
5. Remove herbs before serving.