slow cooker lamb stew with butternut squash and marsala wine

Lamb

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
½ teaspoon salt, or more to taste
½ 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

Directions

Season lamb with 1/2 teaspoon salt and pepper.
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.
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.
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.
Remove herbs before serving.