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Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
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Prep Time:
30 minutes
Cook Time:
370 minutes
Total Time:
400 minutes
Cozy up with a rich Marsala bone broth stew featuring tender lamb and butternut squash, slow-cooked with fresh herbs for the perfect winter meal.
Ingredients:
  • 1 pound cubed lamb stew meat
  • 0.5 teaspoon salt, or more to taste
  • 2 teaspoons butter
  • 1 medium sweet onion, diced
  • 1 medium shallot, diced
  • 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
Instructions:
  • Season the lamb generously with a pinch of salt and freshly ground pepper.
  • In a large skillet over medium heat, melt butter. Cook onion, shallot, and a pinch of salt until translucent, for about 3 to 5 minutes. Add lamb and brown for 5 minutes. Mix in garlic and cook until fragrant, around 1 minute. Transfer everything to a slow cooker.
  • Combine butternut squash, mushrooms, sweet potato, carrots, and celery in a mixing bowl. Pour in the bone broth and Marsala wine; despite appearing insufficient, do not fret. Garnish with rosemary and thyme on top.
  • After 4 hours on High, remove fresh herbs and stir the stew. Replace herbs, cover, and continue cooking on Low for an additional 2 hours until vegetables and lamb are tender.
  • Garnish with fresh herbs just before serving.

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