TIME TO Stew

A PINCH OF ALLSPICE HERE, A DOLLOP OF HORSERADISH THERE, OR A SPLASH OF APPLE CIDER OR MARSALA WINE—EACH OF THESE STEWS FEATURES A VIBRANT BOOST TO BRING OUT RICH SIMMERED FLAVOR.

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Slow Cooker Lamb and Potato Stew

HANDS-ON 30 MIN TOTAL 4 HR

SERVES 6 SUBMITTED BY DAN TOOMEY

3 REVIEWS

Marsala’s complex tart and sweet undertones complement the richness of the lamb and mushrooms in this set-it-and-forget-it stew.

1 lb. lamb or beef stew meat or boneless lamb or beef shoulder, cut into 1-inch pieces

¾ tsp. salt

½ tsp. black pepper, plus more for garnish

1 Tbsp. butter

1 medium sweet onion, chopped (1 cup)

¼ cup minced shallot

4 medium cloves garlic, minced (4 tsp.)

1 (8-oz.) pkg. button mushrooms, chopped (3 cups)

2 cups roughly chopped butternut squash (1-inch pieces)

1 medium red potato, chopped (1 cup)

3 medium carrots, chopped (1 cup)

3 medium stalks celery, chopped (1 cup)

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

2½ cups low-sodium beef broth

½ cup dry Marsala wine (tip, right)

1. Sprinkle lamb with salt and pepper. Melt butter in a large skillet over medium heat. Add lamb and cook, stirring occasionally, until browned, about 5 minutes. Transfer lamb to a 6-qt. slow cooker using a slotted spoon.

2. Add onion, shallot, and garlic to skillet. Cook, stirring occasionally, until softened, 3 to 5 minutes; transfer to slow cooker with lamb.

3. Stir mushrooms, squash, potato, carrots, celery, rosemary, and thyme into slow cooker. Pour in broth and Marsala. Cook on High 3½