Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine

Prep: 30 mins Cook: 6 hrs 10 mins Total: 6 hrs 40 mins

Servings: 6

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

Directions

1. Step 1 - Season lamb with 1/2 teaspoon salt and pepper.

2. 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.

3. 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.

4. Step 4 - 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. Step 5 - Remove herbs before serving.