Recipe information
Ingredients for - Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
9. Chopped white mushrooms - 2 cups
10. Diced sweet potato - 1 cup
13. Beef bone broth - 2 cups
How to cook deliciously - Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
1. Stage
Season lamb with 1/2 teaspoon salt and pepper.
2. Stage
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. Stage
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. Stage
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. Stage
Remove herbs before serving.