Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
Description
Savory broth, Marsala wine, fresh thyme, and rosemary blend with butternut squash and lamb in the slow cooker to create a great tasting winter stew.
Ingredients
•
1 pound cubed lamb stew meat
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1/2 teaspoon salt, or more to taste
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1/2 teaspoon ground black pepper
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2 teaspoons butter
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1 medium sweet onion, diced
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1 medium shallot, diced
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4 cloves garlic, minced
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2 cups diced butternut squash
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2 cups chopped white mushrooms
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1 cup diced sweet potato
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1 cup diced carrots
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1 cup diced celery
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2 cups beef bone broth
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1 cup Marsala wine
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4 sprigs fresh rosemary
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4 sprigs fresh thyme, or to taste
Directions
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 3 hours. Lift off fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 1 hour more.
5
Remove herbs before serving.