Beef Marsala Stew

By Tanya

8 Person

510 Minutes

271 Calories

This is an ideal recipe for the slow cooker, where gentle, prolonged cooking turns tough beef into tender bites. Serve the stew over a mound of fluffy mashed potatoes. The stew tastes just as amazing cooked in either vessel, so choose what works best for you. If peas are allowed in your diet, I love to add them in at the end. Frozen is just fine, they thaw within seconds in the warm stew. They give a great pop of freshness.

Ingredients

fluffy mashed potatoes
2 tbsp. all-purpose flour
4 large carrots, cut into 1-inch pieces
8 oz. small button mushrooms
3 sprigs thyme
1 tsp. freshly ground black pepper
1 1/2 cups unsalted beef stock
2 1/2 tbsp. sweet Marsala wine, divided
2 tbsp. unsalted tomato paste
4 cloves garlic
12 oz. cipollini onions
1 tsp. kosher salt, divided
2 tbsp. canola oil, divided
2 pounds boneless chuck roast

Method

01

Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of 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 1/4 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/4 teaspoon salt.
02

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 1/2 cup wine, scraping the pan to loosen browned bits; cook 2 minutes or until half of the liquid evaporates.
03

Add stock and pepper; bring to a simmer. Carefully pour the 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 7 1/2 hours.
04

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 1/2 teaspoon salt.
05

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.
06

Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 25 to 30 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid.
07

Dutch Oven: Using a large Dutch oven, follow instructions through step Cover and bake at 300 degrees F for 2 1/2 hours or until beef is tender.

Related Tags

Crock Pot Recipes

Slow Cooker Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Beef Recipes

Beef Stew Recipes

Beef Marsala Stew

4.3

( By Tanya )

01 Information

Grade medium
Serving 8 servings
Calorie 271 Kcal
Prep Time 30 Mins
Cook Time 480 Mins
Total Time 510 Mins

02 Ingredients

fluffy mashed potatoes

2 tbsp. all-purpose flour

4 large carrots, cut into 1-inch pieces

8 oz. small button mushrooms

3 sprigs thyme

1 tsp. freshly ground black pepper

1 1/2 cups unsalted beef stock

2 1/2 tbsp. sweet Marsala wine, divided

2 tbsp. unsalted tomato paste

4 cloves garlic

12 oz. cipollini onions

1 tsp. kosher salt, divided

2 tbsp. canola oil, divided

2 pounds boneless chuck roast

03 Method

Step 1

Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of 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 1/4 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/4 teaspoon salt.

Step 2

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 1/2 cup wine, scraping the pan to loosen browned bits; cook 2 minutes or until half of the liquid evaporates.

Step 3

Add stock and pepper; bring to a simmer. Carefully pour the 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 7 1/2 hours.

Step 4

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 1/2 teaspoon salt.

Step 5

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.

Step 6

Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 25 to 30 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid.

Step 7

Dutch Oven: Using a large Dutch oven, follow instructions through step Cover and bake at 300 degrees F for 2 1/2 hours or until beef is tender.

04 Author