Slow Cooker Beef Marsala Stew Recipes

BEST OF ALL: SLOW COOKER BEEF STEW

Steps:

• Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
• Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
• Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
• Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
• Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

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.

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.

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. 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.

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.

SLOW COOKER BEEF STEW

Steps:

• Place beef in slow cooker. Add flour, salt, and ground pepper and stir to completely coat the meat.
• Add garlic, paprika and bay leaves to slow cooker and stir.
• Add cooking wine, beef broth and Worcestershire sauce to slow cooker and stir.
• Add potatoes, carrots, onion, celery, mushrooms and diced tomatoes. Close lid and cook for 6 hours on HIGH or 12 hours on LOW.
• Serve by itself or over egg noodles. Enjoy!

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.