Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine

1. Cubed lamb stew meat - 1 pound
2. Salt, or more to taste - ½ teaspoon
3. Ground black pepper - ½ teaspoon
4. Butter - 2 teaspoons
5. Sweet onion, diced - 1 medium
6. Shallot, diced - 1 medium
7. Garlic, minced - 4 cloves
8. Diced butternut squash - 2 cups
9. Chopped white mushrooms - 2 cups
10. Diced sweet potato - 1 cup
11. Diced carrots - 1 cup
12. Diced celery - 1 cup
13. Beef bone broth - 2 cups
14. Marsala Wine - 1 cup
15. Fresh rosemary - 4 sprigs
16. Fresh thyme, or to taste - 4 sprigs

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.