Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine

Name: Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine
Total time: 400
Yield: 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

Recipe by Dan Toomey from allrecipes.com

Dinner 7 Hr. 40 Mins.

Ingredients

6 servings

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1 pound cubed lamb stew meat
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½ teaspoon salt, or more to taste
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½ teaspoon ground black pepper
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2 teaspoons butter
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1 medium sweet onion, diced
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1 medium shallot, diced
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4 cloves garlic, minced
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2 cups diced butternut squash

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2 cups chopped white mushrooms
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1 cup diced sweet potato
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1 cup diced carrots
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1 cup diced celery
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2 cups beef bone broth
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1 cup Marsala wine
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4 sprigs fresh rosemary
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4 sprigs fresh thyme, or to taste

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 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.