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Beef Marsala Stew Recipe

Beef Marsala Stew

Tender, savory and absolutely delicious, this slow cooker Beef Marsala Stew is a perfect weeknight comfort food meal.
From Cooking Light Magazine, December 2014
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Course Stew
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 tablespoons canola oil, divided
  • 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
  • 1 teaspoon kosher salt, divided
  • 12 ounces cipollini onions
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted tomato paste
  • ½ cup plus 2 tablespoons sweet Marsala wine, divided
  • 1½ cups unsalted beef stock
  • 1 teaspoon freshly ground black pepper
  • 3 thyme sprigs
  • 8 ounces small button mushrooms
  • 4 large carrots, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour

Instructions
 

  • Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.
  • Add half of the beef. Cook 8 minutes or until well browned, turning to brown on all sides.
  • Place browned beef in a 6-quart electric slow cooker; sprinkle with ⅛ teaspoon salt.
  • Repeat procedure with the remaining 1 tablespoon oil, remaining beef, and ⅛ teaspoon salt.
  • Add onions to pan; cook 1 minute on each side or until browned.
  • Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly.
  • Add ½ cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates.
  • Add stock and pepper; bring to a simmer.
  • Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid.
  • Top beef mixture with mushrooms; scatter carrots over top.
  • Cover and cook on LOW for 7½ hours.
  • Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs.
  • Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups.
  • Stir in remaining ¾ teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry.
  • Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly.
  • Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.
Keyword Dinner