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Sunday, January 15, 2017

Slow Cooker Beef Marsala Stew

January is a great time to drag out that slow cooker and get busy


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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: 
Recipe type: Stew
Cuisine: American
Serves: 8 servings
Ingredients
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.

2 comments:

  1. it is one of my favorites oh so yummy
    thanks for letting me know your thoughts

    ReplyDelete

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