Rating
Published Dec 2nd
Prep 30m Cook 6h 10m Additional - Ready In 6h 40m
Servings 6 servings Calories 250.5
This is a winter favorite in our family. Beef bone broth, Marsala wine, fresh thyme, and rosemary blend with the ingredients to create a really great tasting lamb stew. Serve with your favorite crusty bread.
Recipe 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
Cooking Directions
- 1 Season lamb with 1/2 teaspoon salt and pepper.
- 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 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 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 Remove herbs before serving.
Nutrition Facts
- Calories 250.5
- Carbohydrate 27.6 g
- Cholesterol 39.2 mg
- Fat 5 g
- Fiber 5.9 g
- Protein 15.6 g
- Saturated Fat 2.1 g
- Sodium 543.1 mg
- Sugar 7.9 g