Indulge in a symphony of flavors with our tantalizing Crockpot Beef with Marsala Mushroom Sauce. This delectable dish combines tender beef, sautéed mushrooms, and a rich Marsala wine sauce, slow-cooked to perfection in your trusty crockpot. Let the heavenly aroma fill your kitchen as the beef simmers in a harmonious blend of savory herbs and spices. Alongside the main course, discover a collection of equally irresistible recipes, including a creamy polenta that serves as the perfect canvas for the succulent beef and sauce, a refreshing fennel and orange salad that adds a vibrant touch, and a classic tiramisu that provides the perfect sweet ending to your culinary journey. Prepare to impress your family and friends with this extraordinary meal, made effortless with the convenience of your crockpot.
Let's cook with our recipes!
CROCKPOT BEEF WITH MARSALA MUSHROOM SAUCE
I wanted to make something a little more decadent than usual this weekend, and my boyfriend took off of work to spend a date-day with me. :3 So, I wanted to make something I knew he would enjoy. The meat was so tender, and simply melted in your mouth! This makes a LOT, so it's great for leftovers. :)
Provided by Kristin D
Categories Other Sauces
Time 9h10m
Number Of Ingredients 12
Steps:
- 1. Place roast in bottom of your crockpot. Put onion quarters on each end, and on each side.
- 2. Add your garlic, and place the two sticks of butter on top of the roast. Add rosemary. Cover with mushrooms. Pour in all the marsala, then drizzle lightly with olive oil.
- 3. Cook on high 8-9 hours, or until meat falls apart.
- 4. TO MAKE SAUCE: Take everything out of your crockpot except the cooking liquids. Pour those into a saucepan, and heat to medium. Meanwhile, mix some cornstarch with water, stirring until dissolved. Add to your cooking juices, stirring constantly.
- 5. Sauce should be thick enough to stick to your spoon, but not thick like a gravy.
- 6. Cook your 5 cheese tortellini according to package directions. Serve topped with beef and sauce, along with some soft, crusty Italian bread. :)
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.
SLOW COOKER MARSALA BEEF STEW
This slow cooker Marsala beef stew will fill your house with the smells of Marsala - it's the perfect fall meal, ready and waiting for you!
Provided by Rachel Gurk
Categories Soups and Stews
Time 8h30m
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Toss meat together with flour, salt and pepper. Place some of the meat in the heated skillet and brown meat on all sides. Place in slow cooker when browned. Meat will be browned but not cooked through. Do this in batches until all meat is browned, adding more oil as necessary. (I have a nonstick skillet so I used very little oil.)
- Add onions, mushrooms, carrots, celery, garlic, tomato paste, cooking wine, beef stock and thyme to slow cooker, stirring to combine.
- Cover and cook on low for 8 hours. Carefully remove thyme stems.
- In a small bowl, mix together 2 tablespoons cornstarch and 2 tablespoons water until no lumps remain.
- Increase heat to high and stir in cornstarch mixture. Cook for 30 minutes or until thick. If not reaching desired thickness, stir in 1 more tablespoon of cornstarch mixed with 1 tablespoon cold water.
- Stir in frozen peas, and serve over rice or mashed potatoes.
Nutrition Facts : ServingSize 1 of 8, Calories 594 kcal, Carbohydrate 32 g, Protein 48 g, Fat 29 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 141 mg, Sodium 743 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 16 g
SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
- Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
CROCK POT BEEF ROAST WITH MARSALA GRAVY
This is a merge of a couple of other recipes, which I adapted for the crock pot. You can use any kind of beef roast you choose.
Provided by Cook4_6
Categories Meat
Time 10h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cut a number of slits in the beef roast and place garlic slivers in them.
- Sprinkle with salt and pepper.
- Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
- Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
- Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
- During the last hour of cooking add the sprig of rosemary.
- During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
- Remove the beef from the pan; trim the fat and pull the beef apart.
- Strain the solids from the liquids in the crock pot; reserving both.
- When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
- Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
- Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
- Top with thickened gravy and place on warm.
- Serve with garlic mashed potatoes or polenta.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Choose high-quality beef, mushrooms, and Marsala wine.
- Sear the beef before cooking: Searing the beef helps to brown it and develop its flavor. This will also help to prevent the beef from becoming tough.
- Use a good quality slow cooker: A good quality slow cooker will cook your food evenly and prevent it from burning. If you don't have a slow cooker, you can also cook this dish in a Dutch oven over low heat.
- Let the dish simmer for at least 4 hours: This will allow the flavors to develop and meld together. The longer you simmer the dish, the more flavorful it will be.
- Serve over mashed potatoes, rice, or noodles: This dish is delicious served over mashed potatoes, rice, or noodles. It is also a great option for a potluck or party.
Conclusion:
This crockpot beef with Marsala mushroom sauce is an easy and delicious meal that is perfect for a busy weeknight. It is also a great option for a potluck or party. The beef is tender and flavorful, and the Marsala mushroom sauce is rich and creamy. This dish is sure to be a hit with your family and friends.
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