Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine

By Dan Toomey

5.0 / 5

30min

6h 10min

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1 pound lamb stew meat cubed
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