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.
Course Main Course
Keyword beef, slow-cooker, stew
Prep Time 20 minutes minutes
Cook Time 7 hours hours
Total Time 7 hours hours 20 minutes minutes
Servings 8 servings
- 2 Tbsp canola oil divided
- 2 lbs boneless chuck roast trimmed, cut into 2-inch cubes
- 1 tsp kosher salt
- 12 oz frozen chopped onions
- 4 cloves garlic minced
- 2 Tbsp tomato paste
- 1/2 cup Marsala wine + 2 additional Tablespoons
- 1 1/2 cups beef stock
- 1 tsp black pepper
- 3 fresh thyme sprigs
- 8 ozs button muchrooms
- 4 carrots cut into 1-inch lengths
- 2 Tbsp all purpose flour
Heat a large, heavy-duty skillet over medium-high heat. I advise NOT using a non-stick skillet.
Add 1 Tablespoon 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 colander. 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 will thicken. Pour over the beef mixture. Toss to combine. Garnish with fresh thyme. Serve with mashed potatoes.