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
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.