Beef Marsala Stew

By joanmarie

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
• 1/2 cup plus 2 tablespoons sweet Marsala wine, divided
• 1 1/2 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
• FLUFFY MASHED POTATOES

Details

Preparation time 30mins
Cooking time 480mins
Adapted from cooking light.com

Preparation

Step 1

1. 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 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.

2. 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 1/2 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.

3. Cover and cook on LOW for 7 1/2 hours.

4. 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 3/4 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.

RUNNERS-UP

Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step 2. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 25 to 30 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid. Proceed with step 4.

Dutch Oven: Using a large Dutch oven, follow instructions through step 2. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Proceed with step 4.