In our household, this is a wintertime favorite. An excellent lamb stew is made by combining the ingredients with beef bone broth, Marsala wine, fresh thyme, and rosemary. Serve alongside your preferred crusty bread.
| Prep Time: | 30 mins |
| Cook Time: | 6 hrs 10 mins |
| Total Time: | 6 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
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.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 6 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 543 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This was a big hit with my family, a definite do-over! Just as the original poster said, there was a lot of liquid at the end so I added a cornstarch slurry to thicken it up a bit. Next time I will decrease the broth by 1 cup.
Very delicious. I forgot the sweet potato at the store so I added a package of frozen baby potatoes at the four hour mark and broke them up just before serving. I also got a late start so I cooked it on high for four hours, removed the herbs and added the frozen potatoes and then cooked it for another hour on high.
Delicious recipe. The problem was I cooked it the 4 hours, I took the top off stirred the stew and tested the potatoes and squash they were very cooked. I did not go for 2 more hours like the recipe called for. When I make it again I will remember to only go 4 hours.