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I've been perfecting this beef marsala stew for years, and it's become my go-to comfort food. Rich, hearty, and bursting with flavor, this stew transforms simple ingredients into something magical. Marsala wine adds depth, while tender beef chunks and vegetables create a satisfying meal. Whether you're cooking for family or impressing guests, this recipe never disappoints. Best part? Your kitchen will smell amazing as simmering aromas fill your home. Let's dive into making this delicious stew together!
Ingredients for Beef Marsala Stew
- Beef stew meat: Tenderizes during cooking, adds rich flavor, and forms the hearty base of the stew.
- Olive oil: Used for browning the beef and sautéing vegetables, enhancing flavors and preventing sticking.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base for the other ingredients to build upon.
- Garlic: Infuses the stew with a rich, aromatic flavor, complementing the beef and marsala wine beautifully.
- Marsala wine: Provides a unique sweetness and depth of flavor, creating a rich and complex taste profile in the stew.
- Beef broth: Adds depth and richness to the stew, enhancing the beefy flavor and creating a savory base.
- Carrots: Bring a touch of sweetness and vibrant color to the stew, adding a subtle earthy flavor.
- Mushrooms: Provide a meaty texture and umami flavor to the stew, enhancing the overall depth of taste.
- Dried thyme: Infuses the stew with a warm, herbaceous flavor, adding a subtle earthiness to the dish.
Read more: Instant Pot Chicken Marsala Recipe Guide
Essential Tools and Equipment
- Dutch oven: Essential for slow cooking the stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed for cutting the beef and vegetables into bite-sized pieces for even cooking.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
- Measuring cup: Ensures accurate amounts of liquids like marsala wine and beef broth are added to the stew.
Beef Marsala Stew
A hearty and flavorful beef stew with Marsala wine.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Beef stew meat cut into chunks
- 2 tbsp Olive oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 cup Marsala wine
- 2 cups Beef broth
- 1 cup Carrots sliced
- 1 cup Mushrooms sliced
- 1 tsp Dried thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp All-purpose flour for thickening
Read more: Texas Beef Stew
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add beef and brown on all sides. Remove and set aside.
- 3. In the same pot, add onions and garlic. Cook until softened.
- 4. Pour in Marsala wine, scraping up any browned bits from the bottom.
- 5. Add beef back to the pot along with beef broth, carrots, mushrooms, thyme, salt, and pepper.
- 6. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until beef is tender.
- 7. Mix flour with a bit of water to make a slurry, then stir into the stew to thicken.
- 8. Cook for an additional 10 minutes. Serve hot.
Notes:
Great served with crusty bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Jewish Beef Stew
Can You Make Beef Marsala Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed, but do not add the flour slurry.
- Let it cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to serve, reheat the stew on the stove, add the flour slurry, and cook until thickened.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove.
Adding a splash of balsamic vinegar to the beef marsala stew can enhance the depth of flavor and add a subtle sweetness to the dish.
Common Questions About This Hearty Stew Recipe
FAQ:
Can I use a different type of wine instead of Marsala?
Yes, you can substitute Marsala wine with a dry red wine like Cabernet Sauvignon or a sweet white wine like Madeira.
How can I make this stew thicker?
To thicken the stew, mix 2 tablespoons of all-purpose flour with a bit of water to make a slurry, then stir it into the stew and let it cook for an additional 10 minutes.
Can I make this stew in a slow cooker?
Yes, you can brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
How long can I store leftovers?
You can store leftover beef Marsala stew in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
What can I serve with beef Marsala stew?
Beef Marsala stew pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. A side salad or steamed vegetables also make great accompaniments.
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