SLOW COOKER MARSALA BEEF STEW
This slow cooker Marsala beef stew will fill your house with the smells of Marsala - it's the perfect fall meal, ready and waiting for you!
Provided by Rachel Gurk
Categories Soups and Stews
Time 8h30m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 of 8, Calories 594 kcal, Carbohydrate 32 g, Protein 48 g, Fat 29 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 141 mg, Sodium 743 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 16 g
CROCK POT BEEF MARSALA
A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes.
Provided by TheDancingCook
Categories Meat
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SLOW COOKER MARSALA BEEF STEW
Time 8h30m
Yield 6 servings
Number Of Ingredients 0
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. Do this in batches, until all meat is browned, adding more oil as necessary. Place all remaining ingredients in slow cooker, stirring to combine. Cover and cook on low for 8 hours. Carefully remove thyme stems. In a small bowl, mix together 2 Tbsp. cornstarch and 2 Tbsp. 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 Tbsp. of cornstarch mixed with 1 Tbsp. cold water. Stir in frozen peas and serve over rice or mashed potatoes.
CREAMY SLOW-COOKER MARSALA MUSHROOMS
This creamy slow-cooker side gets an elegant flavor upgrade thanks to Marsala wine and Progresso™ chicken broth.
Provided by Cindy Rahe
Categories Side Dish
Time 8h5m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly butter slow cooker. Arrange mushrooms across bottom--it's okay if there is overlap; the mushrooms will shrink considerably as they cook. Sprinkle with shallot, garlic and parsley.
- In small bowl, mix Marsala and chicken broth; pour over mushrooms. Sprinkle with salt and pepper.
- Cover and cook on Low heat setting 8 hours. About 30 to 60 minutes before end of cook time, in small bowl, stir heavy cream with cornstarch to dissolve. Gently stir mixture into liquid in slow cooker for remaining cook time. Taste for seasoning; add salt if needed.
- Serve with a sprinkle of Parmesan and additional parsley. Serve using toothpicks, with bread, or over pasta as desired.
Nutrition Facts : ServingSize 1 Serving
ROAST BEEF WITH MARSALA GRAVY
This recipe is one of Melissa d'Arabian's holiday recipes. I made it for my Christmas dinner and it was excellent. I do think that I will use another kind of roast next time, as the bottom of the round roast was rather tough. (A rump roast might be nice.) I added 1 lb. button mushrooms to the sauce, and doubled the wine. I also made my gravy with flour and water and thickened it with much more flour than what it called for (more like 1/2 cup. flour and 1/2-3/4 cup water... I just eyeballed it and didn't measure). It was very much enjoyed!
Provided by Lindas Busy Kitchen
Categories Roast Beef
Time 1h19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the roast in a shallow baking dish and rub with the salt and pepper.
- Place in the refrigerator uncovered 8 hours or overnight.
- Before cooking, let the roast sit at room temperature for about 1 hour.
- Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver.
- Preheat the oven to 400.
- In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan.
- Roast the beef for 15 minutes and turn down the heat to 325.
- Cook for an additional 45 minutes to 1 hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary.
- Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest.
- Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine.
- Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3.
- Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened.
- Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste.
- Serve the sauce with the sliced roast beef.
PAN-FRIED STEAK WITH MARSALA SAUCE
A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.
Provided by MRSCAPIII
Categories Meat and Poultry Recipes Beef Steaks
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
- Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
- Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
- Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g
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