Marsala Wine Beef Stew Recipes

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.

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.

CHRISTMAS EVE BEEF STEW

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven.
• Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

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.

MAKE-AHEAD SLOW COOKER BEEF STEW

Steps:

• Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
• Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
• For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.