One Pot Beef Marsala Stew Food

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.

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.

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.

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).

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.