Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
Category: Lamb food recipes
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
-
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 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.
-
Remove herbs before serving.
Mama's Oh-So-Savory Lamb and Eggplant Casserole
Malaysian Flatbread (Roti Canai) with Curried Lentil Dip
Chef John's Braised Lamb Shanks
Mediterranean Lamb and Lentil Stew
Tabakh Roho (Syrian Lamb and Vegetable Stew)
Instant Pot Lamb Shoulder Chops
Flavorful Persian Braised Lamb Shanks
Lamb Korma
Stuffed Leg of Lamb
Traditional Gyros
Chef John's Grilled Lamb Steaks
Oven-Roasted Boneless Leg of Lamb
Butter Lamb Gravy
Lamb Chops and Vegetables in Foil
Pakistani Lamb Chops
Cassandra's Yummy Lamb Chops
Lamb Loaf
Lamb Merguez Sausage Patties
Grilled Leg of Lamb Steaks
Lime Glazed Leg of Lamb