This classic Beef Marsala Stew is a hearty homey meal and one of our favorite all time comfort foods that I love to make. The aroma alone makes my home feel more secure and loving…I’ve been making Beef Stew for years but there is no short cut to a great tasty mouthwatering meat falling easily apart Beef Marsala Stew recipe.
This recipe starts with searing the meat, onions, shallots and then adding all the ingredients to the slow cooker while letting it cook for hours until it’s done to perfection. I usually start cooking this recipe bright and early in the morning so by evening it’s ready to go. I served this stew over fluffy mash potatoes. Delicious!
The holidays are here and it’s raining in Cali, so do yourself and favor and make yourself some Beef Marsala Stew to keep you warm inside and out and make you feel homey all over.
Ali in the Valley
Beef Marsala Stew…
Adapted from Cooking Light
2 tablespoons extra-virgin olive oil (divided)
2 pounds boneless chuck roast (trimmed and cut into 2-inch cubes, divided)
1 teaspoon kosher salt (divided)
12 ounces cipollini onions
4 garlic cloves (minced)
2 tablespoons unsalted tomato paste
1/2 cup plus 2 tablespoons sweet Marsala wine (divided)
1 1/2 cups unsalted beef stock
1 teaspoon freshly ground black pepper
3 thyme sprigs
8 ounces small button mushrooms
4 large carrots (cut into 1-inch pieces)
2 tablespoons all-purpose flour
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 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.
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 pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour 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.
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 3/4 teaspoon salt. 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.