Beef Marsala Stew (Recipe 122 of 150)

It's turn a little crispy here, the air that is. It's not fall, yet, but it's coming. And there's a little hint of it in the air. I love this time of year. It's become stew and soup season!

This was a good recipe to kick off the season. One of my other favorite dishes is Chicken Marsala, so it's only natural that I'd gravitate to a dish with marsala. And this was a nice spin on a beef stew. I especially like the idea of putting this over "fluffy mashed potatoes". 

I changed nothing in this recipe and actually followed it. 

Beef Marsala Stew

Recipe from My Recipes

Serves 8

• 2 T canola oil, divided
• 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
• 1 tsp kosher salt, divided
• 12 ounces cipollini onions
• 4 garlic cloves, minced
• 2 T unsalted tomato paste
• 1/2 c plus 2 T sweet Marsala wine, divided
• 1 1/2 c unsalted beef stock
• 1 tsp freshly ground black pepper
• 3 thyme sprigs
• 8 ounces small button mushrooms
• 4 large carrots, cut into 1-inch pieces
• 2 T all-purpose flour
• Thyme sprigs
• Fluffy Mashed Potatoes

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.