Beef Marsala Stew PT510M https://img1.recipesrun.com/201907/2019/0927/34/e/103152/300x200x90.jpg This is an ideal recipe for the slow cooker, where gentle, prolonged cooking turns tough beef into tender bites. Serve the stew over a mound of fluffy mashed potatoes. The stew tastes just as amazing cooked in either vessel, so choose what works best for you. If peas are allowed in your diet, I love to add them in at the end. Frozen is just fine, they thaw within seconds in the warm stew. They give a great pop of freshness. 8 servings Ingredients: fluffy mashed potatoes 2 tbsp. all-purpose flour 4 large carrots, cut into 1-inch pieces 8 oz. small button mushrooms 3 sprigs thyme 1 tsp. freshly ground black pepper 1 1/2 cups unsalted beef stock 2 1/2 tbsp. sweet Marsala wine, divided 2 tbsp. unsalted tomato paste 4 cloves garlic 12 oz. cipollini onions 1 tsp. kosher salt, divided 2 tbsp. canola oil, divided 2 pounds boneless chuck roast

Beef Marsala Stew

4.3

( By Tanya )

This is an ideal recipe for the slow cooker, where gentle, prolonged cooking turns tough beef into tender bites. Serve the stew over a mound of fluffy mashed potatoes. The stew tastes just as amazing cooked in either vessel, so choose what works best for you. If peas are allowed in your diet, I love to add them in at the end. Frozen is just fine, they thaw within seconds in the warm stew. They give a great pop of freshness.

01 Information

Grade medium
Serving 8 servings
Calorie 271 Kcal
Prep Time 30 Mins
Cook Time 480 Mins
Total Time 510 Mins

02 Ingredients

- fluffy mashed potatoes
- 2 tbsp. all-purpose flour
- 4 large carrots, cut into 1-inch pieces
- 8 oz. small button mushrooms
- 3 sprigs thyme
- 1 tsp. freshly ground black pepper
- 1 1/2 cups unsalted beef stock
- 2 1/2 tbsp. sweet Marsala wine, divided
- 2 tbsp. unsalted tomato paste
- 4 cloves garlic
- 12 oz. cipollini onions
- 1 tsp. kosher salt, divided
- 2 tbsp. canola oil, divided
- 2 pounds boneless chuck roast

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03 Method

Step 1

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 1/4 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/4 teaspoon salt.
Step 2

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 the pan to loosen browned bits; cook 2 minutes or until half of the liquid evaporates.
Step 3

Add stock and pepper; bring to a simmer. Carefully pour the 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.
Step 4

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 1/2 teaspoon salt.
Step 5

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.
Step 6

Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 25 to 30 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid.
Step 7

Dutch Oven: Using a large Dutch oven, follow instructions through step Cover and bake at 300 degrees F for 2 1/2 hours or until beef is tender.

04 Author

Tanya

647 Recipes

Beef Marsala Stew

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