Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
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
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Instructions
- 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.
Source
Original recipe: View Original