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. 1 Season lamb with 1/2 teaspoon salt and pepper.
  2. 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. 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. 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. 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
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