Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Season lamb with 1/2 teaspoon salt and pepper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove herbs before serving.'}

📊 Nutrition Facts

Per serving (6 servings total)