Marsala Beef Stew Recipes

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CROCK POT BEEF MARSALA



Crock Pot Beef Marsala image

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

4 tablespoons olive oil
2 lbs beef stew meat or 2 lbs sirloin, cut into bite sized chunks
4 tablespoons flour
2 garlic cloves, crushed
1 -1 1/2 cup good quality marsala wine
1 cup chicken stock
2 (14 ounce) cans cream of mushroom soup
1 (8 ounce) package baby portabella mushrooms, sliced
salt and pepper, to taste

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.

MARSALA MARINATED SKIRT STEAK



Marsala Marinated Skirt Steak image

I was in Santa Monica a few years ago, where I ordered a chicken Parmesan that featured a garlic, rosemary, and Marsala-spiked sauce. I loved the subtle sweetness the wine added to the tomato. For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill and doesn't need much help, but I love how this came out.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 8h20m

Yield 4

Number Of Ingredients 7

⅔ cup Marsala wine
¼ cup ketchup
6 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1 (1 1/2-pound) skirt steak, cut in half across the grain

Steps:

  • Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove steak from marinade, shake off excess, and discard marinade.
  • Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 11.4 g, Cholesterol 52.7 mg, Fat 12.2 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 5.1 g, Sodium 1183.2 mg, Sugar 6.7 g

PAN-FRIED STEAK WITH MARSALA SAUCE



Pan-Fried Steak with Marsala Sauce image

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

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 cloves garlic, crushed
½ cup Marsala wine
½ cup chicken broth
3 tablespoons butter
¼ teaspoon dried rosemary, crushed

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

MARSALA BEEF STEW



Marsala Beef Stew image

A friend of mine said he had not had home made beef stew for 5 years, every since his grandmother died. So I decided to make him some beef stew just like his grandmothers... well somebody's grandmother anyway. This goes great with garlic toast or even some artichoke bruschetta.

Provided by Chef Berry 1423656

Categories     Stew

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 lb beef (1-in cubed)
2 tablespoons seasoning beef
1/2 cup flour
6 tablespoons olive oil
6 cups water
1 large onion (chopped)
8 garlic cloves (chopped)
1 cup cabernet sauvignon wine or 1 cup merlot
2 cups marsala wine
1 rutabaga (cubed)
4 stalks celery (1-in)
10 mushrooms (quartered)
1 teaspoon Worcestershire sauce
1 tablespoon thyme
2 teaspoons sea salt (smoked)
5 potatoes (diced /1-in)

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.

MARSALA WINE BEEF STEW



Marsala Wine Beef Stew image

This beef stew recipe is so tender and flavorful! Don't forget rice or noodles on the side to soak up all the delicious gravy!

Provided by Dan

Categories     Dinner

Time 1h40m

Yield 6

Number Of Ingredients 11

3 pounds chuck roast, cut into 2 inch pieces
2 tablespoons olive oil
1 tablespoon plus 1 1/2 teaspoons of salt, divided
1 1/2 teaspoons pepper, divided
1 cup onion, diced
1 package (12 oz.) mushrooms, sliced
1 cup marsala wine
1/4 cup of flour
2 cups beef broth
3-4 sprigs fresh rosemary
1/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees.
  • Season the meat on all sides with a tablespoon of the salt and a half teaspoon of the black pepper.
  • Add the oil to a dutch oven over medium high heat and brown the meat on all sides in batches, making sure the meat is in a single layer. Remove when browned and repeat with another batch of meat if needed.
  • Add the onion, mushrooms and rosemary to the pot, stir and season with the remaining 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Cook until onions are softened and mushrooms are browned, about 10 minutes.
  • Sprinkle the flour into the pot, stir and cook for 1 minute. Pour in the wine and bring to a simmer, then use a wooden spoon to scrape up the bottom of the pot while stirring the mushrooms and onions.
  • Slowly pour in the beef broth while stirring then bring to a boil to thicken the gravy. Once thickened, add the meat and any juices back to the pot. Stir to combine and place in the oven, covered, for 1 1/2 hours.
  • Remove from the oven and stir. Pour in the cream, stir again and season with additional salt and pepper if needed. Remove the rosemary steams before serving.

Nutrition Facts : Calories 401 calories, Sugar 2.6 g, Sodium 1477.8 mg, Fat 18.2 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 8.7 g, Fiber 1.2 g, Protein 48.2 g, Cholesterol 139.7 mg

BEEF STEW MARSALA



Beef Stew Marsala image

I love to add wine in my Beef Stew recipes. Marsala was the kind I had on hand this time and it came out very tasty! This is an easy, basic beef stew recipe, so you can add to it to your liking.

Provided by Lauren Conforti @Hutt5asl

Categories     Beef

Number Of Ingredients 16

1 1/2 pound(s) stew beef
1 tablespoon(s) olive oil
6 - red potatoes, cut into bite sized chunks
4 - carrots, cut into bite sized chunks
1/2 - vidalia onion, chunked
1 or 2 stick(s) celery, chopped
1 tablespoon(s) parsley flakes
1 tablespoon(s) italian seasoning
2 tablespoon(s) adobo seasoning, divided
1/8 cup(s) marsala wine
4 cup(s) water
1 or 2 - beef bouillon, cubes
1/2 cup(s) flour
- salt
- pepper
2 tablespoon(s) cornstarch (for thickening, if needed)

Steps:

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

BEEF STEW MARSALA RECIPE



Beef Stew Marsala Recipe image

Provided by á-595

Number Of Ingredients 9

3 lb beef stew meat
peanut oil
2 yellow onions
3 cloves garlic
1/2 cup white wine
1 cup marsala
2 oz dried mushrooms - soaked in 1 1/2 cups water
1/2 tsp dried rosemary, oregano, basil each
salt and pepper

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.

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