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.
Servings 8 servings
Calories 271kcal
Ingredients
- 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
Instructions
- 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.