Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine

Savory broth, Marsala wine, fresh thyme, and rosemary blend with butternut squash and lamb in the slow cooker to create a great tasting winter stew.

• Preparation Time: 30 mins
• Cooking Time: 4 hr 10 mins
• Total Time: 4 hr 40 mins
• Calories: 251 Calories

Ingredients

• 2 teaspoons butter
• 4 cloves garlic, minced
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup Marsala wine
• 4 sprigs fresh rosemary
• 1 medium sweet onion, diced
• 1 medium shallot, diced
• 1 pound cubed lamb stew meat
• 4 sprigs fresh thyme, or to taste
• 2 cups diced butternut squash
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt, or more to taste
• 2 cups chopped white mushrooms
• 1 cup diced sweet potato
• 2 cups beef bone broth

Recipe Instructions

Step 1

Season lamb with 1/2 teaspoon salt and pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove herbs before serving.