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Beef Marsala Stew

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
Cuisine American
Keyword beef, slow-cooker, stew
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 8 servings
Calories 271kcal
Author JoAnn


  • 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.