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.
- Serves: 6 persons
- 1pound cubed lamb stew meat
- ½teaspoon salt, or more to taste
- ½teaspoon ground black pepper
- 2teaspoons butter
- 1medium sweet onion, diced
- 1medium shallot, diced
- 4cloves garlic, minced
- 2cups diced butternut squash
- 2cups chopped white mushrooms
- 1cup diced sweet potato
- 1cup diced carrots
- 1cup diced celery
- 2cups beef bone broth
- 1cup Marsala wine
- 4sprigs fresh rosemary
- 4sprigs fresh thyme, or to taste
Step 1Season lamb with 1/2 teaspoon salt and pepper.
Step 2Melt 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.
Step 3Add 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.
Step 4Cover 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.
Step 5Remove herbs before serving.