Beef Marsala Stew
Ideal for the slow-cooker. I made this when I knew my granddaughter was visiting, so I could brown the meat ahead of time and let the slow-cooker do the rest. Very easy to prepare.
beef, slow-cooker, stew
boneless chuck roast
trimmed, cut into 2-inch cubes
+ 2 additional Tablespoons
fresh thyme sprigs
ozs button muchrooms
cut into 1-inch lengths
all purpose flour
Heat a large, heavy duty skillet over medium-high heat. I advise NOT using a non-stick skillet.
Add 1 Tablespoons of the canola oil to the pan; swirl to coat the skillet. Add half the beef that has been cubed. Turning to brown all sides.
Once browned, place beef in a 6-quart slow-cooker. Add 1 Tablespoon of canola oil to skillet and brown the rest of the beef, then, add it to the slow-cooker. Sprinkle with a pinch of kosher salt.
Add onions to the hot skillet. Cook one minute, stirring a couple of times to prevent burning. Add garlic to skillet. Saute for 30 seconds or until fragrant.
Add tomato paste; cook for one minute; stirring constantly.
Add 1/2 a cup of the Marsala wine to deglaze the pan. Scrape pan to loosen brown bits; cook for two minutes or until half the liquid evaporates.
Add beef stock and black pepper to the skillet, bring to a simmer.
Carefully pour liquid from skillet into the slow-cooker. Nestle the thyme springs into the liquid.
Top the beef mixture with the mushrooms; scatter the cut carrots on top.
Cover and cook on LOW for about 7 - 7 1/2 hours.
After cooking for 7 - 7 1/2 hours, using a slotted spoon, remove the beef from the pot. Place in serving dish.
Strain the remaining liquid from the slow-cooker through a colandar. Discard the thyme sprigs.
Place strained liquid in a medium sized pot and bring to a boil. Cook for 6 minutes or until liquid has reduced to about 2 cups.
Stir in remaining salt.
In a small container, combine the 2 Tablespoons of Marsala and flour. Whisk to form a slurry.
Stir the slurry into the simmering liquid. Cook for one minute or until bubbly, stirring constantly. The liquid should have thickened.
Pour over the beef mixture. Toss to combine. Garnish with fresh thyme. Serve with mashed potatoes.