Name: Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Cubed lamb stew meat - 1 pound; Salt, or more to taste - ½ teaspoon; Ground black pepper - ½ teaspoon; Butter - 2 teaspoons; Sweet onion, diced - 1 medium; Shallot, diced - 1 medium; Garlic, minced - 4 cloves; Diced butternut squash - 2 cups; Chopped white mushrooms - 2 cups; Diced sweet potato - 1 cup; Diced carrots - 1 cup; Diced celery - 1 cup; Beef bone broth - 2 cups; Marsala Wine - 1 cup; Fresh rosemary - 4 sprigs; Fresh thyme, or to taste - 4 sprigs

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.