**Indulge in a Culinary Symphony: Beef Marsala Mushroom Stew and a Trio of Delectable Variations**
Prepare to tantalize your taste buds with a culinary masterpiece: Beef Marsala Mushroom Stew. This classic dish combines tender beef, savory mushrooms, and a rich Marsala wine sauce, creating a symphony of flavors that will leave you craving for more. Our article presents not just one, but four exquisite variations of this timeless recipe, each offering a unique twist to suit your preferences.
Embark on a culinary journey as we guide you through the art of crafting the traditional Beef Marsala Mushroom Stew. Discover the secrets of searing the beef to perfection, sautéing the mushrooms until golden brown, and deglazing the pan with Marsala wine to create a luscious sauce. This classic recipe is a testament to the power of simple, yet perfectly balanced ingredients.
For those seeking a taste of Italy, our Italian Beef Marsala Stew is a delightful rendition. This variation incorporates sun-dried tomatoes, Parmesan cheese, and fresh herbs, adding a burst of Mediterranean flavors to the classic stew. Experience the harmony of tangy tomatoes, nutty Parmesan, and aromatic herbs mingling with the rich Marsala sauce.
If you're a fan of slow-cooked comfort food, our Slow Cooker Beef Marsala Mushroom Stew is the perfect choice. This hands-off approach allows the flavors to meld and deepen over time, resulting in a fork-tender beef and an incredibly flavorful sauce. Simply toss all the ingredients into the slow cooker and let it work its magic, filling your home with an enticing aroma.
Last but not least, our One-Pot Beef Marsala Mushroom Stew is a lifesaver for busy weeknights. This streamlined version utilizes a single pot to sear the beef, sauté the mushrooms, and simmer the sauce, minimizing cleanup and maximizing flavor. Enjoy a delicious and hassle-free meal that's ready in under an hour.
No matter which variation you choose, you'll find a delightful balance of flavors and textures in each Beef Marsala Mushroom Stew recipe. Whether you prefer the classic, Italian, slow-cooker, or one-pot version, you're in for a culinary treat. So, gather your ingredients, heat up your stove or slow cooker, and let's embark on a delectable journey with this timeless dish.
BEEF STEW MARSALA
I love to add wine in my Beef Stew recipes. Marsala was the kind I had on hand this time and it came out very tasty! This is an easy, basic beef stew recipe, so you can add to it to your liking.
Provided by Lauren Conforti
Categories Beef Soups
Number Of Ingredients 16
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.
BEEF MARSALA MUSHROOM STEW
Beef just falls apart and the sauce is so rich and delicious
Provided by barbara lentz
Categories Beef
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven 300 degrees. Add oil to a large skillet and brown the beef. Remove to a oven safe pan. Sprinkle with salt. Top the meat with the onions.
- 2. Add butter to the same pan you seared the beef in. Add the garlic and saute 1 minute. Add the tomato paste and cook 1 minute. Add the wine and let reduce by half scrapping up the bits from the bottom of the pan.
- 3. Add the beef broth and bring to a boil. Pour over the beef and onions in the baking dish. Top with mushrooms. Sprinkle in the thyme. Cover and roast in oven for 3 hours. Remove the cover after 2 hours and stir the beef. Serve over mashed potatoes or rice
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
CROCK POT BEEF MARSALA
A Sandra Lee recipe that was featured in my son's school fundraising food co-op pamphlet. A nice twist using beef cubes instead of chicken. The sauce is a thin sauce; great served over egg noodles, rice or with mashed potatoes.
Provided by TheDancingCook
Categories Meat
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 9
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.
MARSALA BEEF STEW
A friend of mine said he had not had home made beef stew for 5 years, every since his grandmother died. So I decided to make him some beef stew just like his grandmothers... well somebody's grandmother anyway. This goes great with garlic toast or even some artichoke bruschetta.
Provided by Chef Berry 1423656
Categories Stew
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 16
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.
Tips:
- Use high-quality ingredients for the best flavor. Look for grass-fed beef, cremini mushrooms, and a full-bodied red wine.
- Don't overcrowd the pan when searing the beef. This will prevent the meat from cooking evenly.
- Cook the mushrooms until they are browned and tender. This will bring out their umami flavor.
- Use a good quality Marsala wine. A dry or semi-dry Marsala will work best.
- Reduce the Marsala wine until it is syrupy. This will concentrate the flavor.
- Serve the beef Marsala mushroom stew over mashed potatoes, rice, or pasta.
Conclusion:
Beef Marsala mushroom stew is a classic Italian dish that is easy to make and always a crowd-pleaser. With its tender beef, flavorful mushrooms, and rich Marsala wine sauce, this stew is sure to impress your family and friends. So next time you're looking for a hearty and delicious meal, give this recipe a try. You won't be disappointed.
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