Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Sunday, January 15, 2017
Slow Cooker Beef Marsala Stew
January is a great time to drag out that slow cooker and get busy
Recipes like this take me back to yesterday where the meals were served up family style. The best part is that unlike when mom would slave over a meal all day I can serve up a meal like this and use the slow cooker.
Reviewed by: Taking On Magazines One Recipe At A Time
Recipe type: Stew
Serves: 8 servings
2 tablespoons canola oil, divided 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided 1 teaspoon kosher salt, divided 12 ounces cipollini onions 4 garlic cloves, minced 2 tablespoons unsalted tomato paste ½ cup plus 2 tablespoons sweet Marsala wine, divided 1½ cups unsalted beef stock 1 teaspoon freshly ground black pepper 3 thyme sprigs 8 ounces small button mushrooms 4 large carrots, cut into 1-inch pieces 2 tablespoons all-purpose flour Thyme sprigs
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 a 6-quart electric slow cooker; sprinkle with ⅛ teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and ⅛ teaspoon salt. Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add ½ 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. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top. Cover and cook on LOW for 7½ hours. Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining ¾ teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.