ONE-POT BEEF MARSALA STEW
Adapted from Cooking Light Magazine, December 2014
Provided by Sandy
Categories Main Course
Time 3h30m
Number Of Ingredients 13
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).
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
ROAST BEEF WITH MARSALA GRAVY
Provided by Melissa d'Arabian : Food Network
Time 13h20m
Yield 4 servings
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 degrees F.
- 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 degrees F. Cook for an additional 45 minutes to an 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.
BEEF MARSALA MUSHROOM STEW
Beef just falls apart and the sauce is so rich and delicious
Provided by barbara lentz
Categories Beef
Time 3h15m
Number Of Ingredients 11
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
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.
BEEF STEW MARSALA
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
Categories Beef Soups
Number Of Ingredients 16
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.
MARSALA BEEF STEW
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
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.
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