Beef Marsala Mushroom Stew Recipes

SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE

Steps:

• Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
• Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.

BEEF STEW MARSALA RECIPE

Steps:

• Brown beef in oil, transfer to stock pot. Saute onions and garlic in pan juices until light brown. Add to pot. Then add wines, mushrooms with some juice, spices and salt and pepper. Simmer 1 1/2 hours.

MARSALA BEEF STEW

Steps:

• Season beef and dredge with flour.
• Heat 3 tbsp oil in Dutch oven and brown beef.
• Add red wine and 1 cup water to pot and simmer for 15 minutes.
• Heat remaining oil in frying pan and cook onions until caramelized.
• Add garlic and sauté until for 2 minutes stirring constantly.
• Next add Marsala wine to onions and deglaze pan for one minute.
• Add onion mixture to Dutch oven with beef and mix well.
• Add remaining water and ingredients.
• Cover and simmer on low for 1 hour.
• Uncover and simmer for 30 minutes.

BEEF AND MUSHROOM STEW

Steps:

• Combine beef, beef stock, and porcini mushrooms into a large saucepan and bring to a simmering boil. Leave on a low simmer until meat is tender, about 1 hour.
• Heat butter in a large stockpot over medium-high heat and add white, bella, porcini, and canned mushrooms, onion, carrots, celery, and garlic. Saute until mushrooms shrink and onions are translucent, 5 to 7 minutes.
• Transfer beef mixture to the stockpot. Continue to simmer for 1 hour more. Remove pieces of beef and shred with 2 forks. Return shredded beef to the stew and serve immediately.

CROCK POT BEEF MARSALA

Steps:

• Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
• Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
• Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
• Serve with or over rice, egg noodles or mashed potatoes.