Crock Pot Marsala Beef Recipes

SLOW COOKER MARSALA BEEF STEW

Steps:

• In a large skillet, heat oil over medium-high heat. Toss meat together with flour, salt and pepper. Place some of the meat in the heated skillet and brown meat on all sides. Place in slow cooker when browned. Meat will be browned but not cooked through. Do this in batches until all meat is browned, adding more oil as necessary. (I have a nonstick skillet so I used very little oil.)
• Add onions, mushrooms, carrots, celery, garlic, tomato paste, cooking wine, beef stock and thyme to slow cooker, stirring to combine.
• Cover and cook on low for 8 hours. Carefully remove thyme stems.
• In a small bowl, mix together 2 tablespoons cornstarch and 2 tablespoons water until no lumps remain.
• Increase heat to high and stir in cornstarch mixture. Cook for 30 minutes or until thick. If not reaching desired thickness, stir in 1 more tablespoon of cornstarch mixed with 1 tablespoon cold water.
• Stir in frozen peas, and serve over rice or mashed potatoes.

CROCKPOT BEEF WITH MARSALA MUSHROOM SAUCE

Steps:

• 1. Place roast in bottom of your crockpot. Put onion quarters on each end, and on each side.
• 2. Add your garlic, and place the two sticks of butter on top of the roast. Add rosemary. Cover with mushrooms. Pour in all the marsala, then drizzle lightly with olive oil.
• 3. Cook on high 8-9 hours, or until meat falls apart.
• 4. TO MAKE SAUCE: Take everything out of your crockpot except the cooking liquids. Pour those into a saucepan, and heat to medium. Meanwhile, mix some cornstarch with water, stirring until dissolved. Add to your cooking juices, stirring constantly.
• 5. Sauce should be thick enough to stick to your spoon, but not thick like a gravy.
• 6. Cook your 5 cheese tortellini according to package directions. Serve topped with beef and sauce, along with some soft, crusty Italian bread. :)

CROCK POT BEEF ROAST WITH MARSALA GRAVY

Steps:

• Cut a number of slits in the beef roast and place garlic slivers in them.
• Sprinkle with salt and pepper.
• Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
• Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
• Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
• During the last hour of cooking add the sprig of rosemary.
• During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
• Remove the beef from the pan; trim the fat and pull the beef apart.
• Strain the solids from the liquids in the crock pot; reserving both.
• When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
• Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
• Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
• Top with thickened gravy and place on warm.
• Serve with garlic mashed potatoes or polenta.

BEEF STEW MARSALA

Steps:

• 1. In a ziplock bag, combine some flour, 1 Tbsp Adobo, salt & pepper. Add the beef & shake well to coat, shaking off excess flour.
• 2. In a skillet, heat olive oil and sear beef on all sides until just starting to brown.
• 3. Add beef & any juices to bottom of a 6 qt. crock pot.
• 4. Add in the potatoes, carrots & onions.
• 5. Add the rest of the seasonings, the wine, water & bouillon.
• 6. Cook in crock pot on HIGH for 4 hours, or LOW for 6 hours, making sure the potatoes & carrots are tender.
• 7. About 15 mins. before serving, dissolve the cornstarch in 1/4 cup of warm water, then add to the stew. Stir & allow to thicken.
• 8. Serve with a good crusty bread.
• 9. ** To save some time in the morning, you can add the cooked meat, and the cut up potatoes, carrots & onions to the crock & refrigerate overnight. Then add the rest of the seasonings & liquids in the morning when you start the crock.