Beef Marsala Mushroom Stew Recipes

MARSALA WINE BEEF STEW

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.

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.

CROCK-POT MARSALA BEEF RECIPE

Steps:

• Put meat, onions, and mushrooms in a 5 quart or larger slow cooker.
• In a medium bowl, mix the remaining ingredients and pour over the meat.
• Cover and cook on LOW for 6 to 8 hours hours or until meat is tender.
• Serve over cooked egg noodles or rice.

BEEF MARSALA MUSHROOM STEW

Steps:

• 1. Preheat oven 300 degrees. Add oil to a large skillet and brown the beef. Remove to a oven safe pan. Sprinkle with salt. Top the meat with the onions.
• 2. Add butter to the same pan you seared the beef in. Add the garlic and saute 1 minute. Add the tomato paste and cook 1 minute. Add the wine and let reduce by half scrapping up the bits from the bottom of the pan.
• 3. Add the beef broth and bring to a boil. Pour over the beef and onions in the baking dish. Top with mushrooms. Sprinkle in the thyme. Cover and roast in oven for 3 hours. Remove the cover after 2 hours and stir the beef. Serve over mashed potatoes or rice

ONE-POT BEEF MARSALA STEW

Steps:

• Preheat oven to 300 degrees.
• Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in an oven-proof pot; sprinkle with ⅛ teaspoon salt. Repeat with remaining 1 tablespoon oil, remaining beef, and ⅛ teaspoon salt. Set aside.
• Melt butter in the same frying pan; add onions to pan; cook 1 minute on each side or until browned. Add onions to the oven-proof pot.
• Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Nestle thyme sprigs into liquid. Add beef into the pot; top beef mixture with mushrooms; scatter carrots over top.
• Cover with a lid and cook in oven (300 degrees) for 3 hours, or until meat is tender.
• Remove the thyme leaves; serve over mashed potatoes, brown rice, or quinoa.
• Garnish with fresh thyme sprigs (optional).

MARSALA BEEF STEW WITH REDSKIN MASHED POTATOES

Steps:

• Season stew meat with salt and pepper. Heat olive oil in a dutch oven over medium heat. Add 1 tablespoon butter and stir quickly until melted. Place half the stew meat in the dutch oven and brown on all sides. Remove to a plate and repeat with the remaining beef.
• Add mushrooms to the dutch oven and saute for 1-2 minutes, just until golden. Remove to a plate and set aside to add to the stew with the carrots during the last 30 minutes of cooking.
• Add onions and garlic to the pan and cook for 3-4 minutes until soft. Return meat to the pan and sprinkle with the Au Jus mix. Add water and Marsala cooking wine and stir. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes.
• Add carrots and mushrooms to the stew and continue cooking for 30 minutes or until the carrots are tender. For a thicker broth, mix 2 tablespoons cornstarch with 1/4 cup water and add to the stew; cook and stir for another minute or until the broth is thickened.

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.

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.

GROUND BEEF MARSALA SAUCE

Steps:

• Cook the ground beef with the garlic and mushrooms in a large skillet over high heat until no pink remains, about 10 minutes; do not drain. Add the flour and continue to cook for five minutes.
• Pour in the Marsala wine, sherry, and water. Stir and bring to a boil; reduce heat to low and simmer covered for 10 minutes. Serve over the pasta of your choice.

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.