Best 7 Slow Cooker Beef Marsala Stew Recipes

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Indulge in the tantalizing flavors of slow-cooker beef Marsala stew, a culinary masterpiece that effortlessly blends the richness of beef, the savory notes of Marsala wine, and a symphony of aromatic herbs and spices. This delectable dish is prepared with tender chunks of beef, slowly braised in a flavorful broth infused with Marsala wine, creating a succulent and fall-apart texture.

Accompanying the beef are an array of vegetables, each contributing their unique flavors and textures. Mushrooms lend an earthy depth, while carrots and celery add a touch of sweetness and crunch. Onions and garlic provide a savory foundation, and a sprinkle of fresh herbs, such as thyme and rosemary, elevates the dish with aromatic complexity.

This slow-cooker beef Marsala stew offers a delightful balance of flavors, with the richness of the beef and the sweetness of the Marsala wine harmoniously intertwined. The tender beef, succulent vegetables, and flavorful broth come together to create a comforting and satisfying meal that is perfect for a cozy dinner or a special occasion.

In addition to the classic beef Marsala stew, the article also features variations to cater to different dietary preferences and tastes. For those seeking a vegetarian option, there's a meatless Marsala stew that captures the essence of the original dish using hearty vegetables and a rich mushroom broth.

For those who prefer a creamy twist, the creamy Marsala chicken stew offers a velvety and indulgent experience, with tender chicken pieces smothered in a creamy Marsala sauce. And for those who love the classic combination of beef and mushrooms, the beef and mushroom Marsala stew takes the flavors up a notch with an abundance of sautéed mushrooms.

No matter your preference, these slow-cooker Marsala stew recipes guarantee a culinary journey that will tantalize your taste buds and leave you craving for more.

Here are our top 7 tried and tested recipes!

SLOW COOKER MARSALA BEEF STEW



Slow Cooker Marsala Beef Stew image

Time 8h30m

Yield 6 servings

Number Of Ingredients 0

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. Do this in batches, until all meat is browned, adding more oil as necessary. Place all remaining ingredients in slow cooker, stirring to combine. Cover and cook on low for 8 hours. Carefully remove thyme stems. In a small bowl, mix together 2 Tbsp. cornstarch and 2 Tbsp. 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 Tbsp. of cornstarch mixed with 1 Tbsp. cold water. Stir in frozen peas and serve over rice or mashed potatoes.

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

MARSALA WINE BEEF STEW



Marsala Wine Beef Stew image

This beef stew recipe is so tender and flavorful! Don't forget rice or noodles on the side to soak up all the delicious gravy!

Provided by Dan

Categories     Dinner

Time 1h40m

Yield 6

Number Of Ingredients 11

3 pounds chuck roast, cut into 2 inch pieces
2 tablespoons olive oil
1 tablespoon plus 1 1/2 teaspoons of salt, divided
1 1/2 teaspoons pepper, divided
1 cup onion, diced
1 package (12 oz.) mushrooms, sliced
1 cup marsala wine
1/4 cup of flour
2 cups beef broth
3-4 sprigs fresh rosemary
1/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees.
  • Season the meat on all sides with a tablespoon of the salt and a half teaspoon of the black pepper.
  • Add the oil to a dutch oven over medium high heat and brown the meat on all sides in batches, making sure the meat is in a single layer. Remove when browned and repeat with another batch of meat if needed.
  • Add the onion, mushrooms and rosemary to the pot, stir and season with the remaining 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Cook until onions are softened and mushrooms are browned, about 10 minutes.
  • Sprinkle the flour into the pot, stir and cook for 1 minute. Pour in the wine and bring to a simmer, then use a wooden spoon to scrape up the bottom of the pot while stirring the mushrooms and onions.
  • Slowly pour in the beef broth while stirring then bring to a boil to thicken the gravy. Once thickened, add the meat and any juices back to the pot. Stir to combine and place in the oven, covered, for 1 1/2 hours.
  • Remove from the oven and stir. Pour in the cream, stir again and season with additional salt and pepper if needed. Remove the rosemary steams before serving.

Nutrition Facts : Calories 401 calories, Sugar 2.6 g, Sodium 1477.8 mg, Fat 18.2 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 8.7 g, Fiber 1.2 g, Protein 48.2 g, Cholesterol 139.7 mg

CROCK POT BEEF MARSALA



Crock Pot Beef Marsala image

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

4 tablespoons olive oil
2 lbs beef stew meat or 2 lbs sirloin, cut into bite sized chunks
4 tablespoons flour
2 garlic cloves, crushed
1 -1 1/2 cup good quality marsala wine
1 cup chicken stock
2 (14 ounce) cans cream of mushroom soup
1 (8 ounce) package baby portabella mushrooms, sliced
salt and pepper, to taste

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



Slow Cooker Marsala Beef Stew image

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

1 tablespoon olive oil
2.5 -3 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups frozen pearl onions
16 ounces white mushrooms, halved or quartered
4 large carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
2 garlic cloves, minced
1 tablespoon tomato paste
½ cup Holland House Marsala Cooking Wine
2 cups unsalted beef stock
3-5 sprigs of thyme
2-3 tablespoons cornstarch
1 1/2 cups frozen peas
cooked rice or mashed potatoes for serving

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

MAKE-AHEAD SLOW COOKER BEEF STEW



Make-Ahead Slow Cooker Beef Stew image

Served with fresh bread and a salad, this hearty beef stew is a family favorite. It can be made fresh, browning the meat then tossing all the ingredients together in the slow cooker, or it can be prepared ahead of time for freezing and quick assembly for a quick crock pot meal when you need it! I like to make fresh stew, but double the ingredients and freeze the second portion for a quick dose of comfort food mid-week.

Provided by BusySpoons

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h30m

Yield 6

Number Of Ingredients 21

⅓ cup all-purpose flour
1 teaspoon Spanish smoked paprika
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 onion, chopped
1 (8 ounce) package mushrooms, chopped
3 potatoes, diced
5 carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
¼ cup Marsala wine
1 tablespoon Worcestershire sauce
3 (10.5 ounce) cans organic beef broth
1 (14.5 ounce) can crushed tomatoes
1 (1 ounce) package dry onion soup mix
1 teaspoon Spanish smoked paprika, or to taste
salt and ground black pepper to taste
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
  • Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
  • For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 43.8 g, Cholesterol 68.6 mg, Fat 20.6 g, Fiber 6.2 g, Protein 25.3 g, SaturatedFat 7.4 g, Sodium 1110.2 mg, Sugar 8.1 g

Tips:

  • Choose the right cut of beef. Chuck roast, round steak, and flank steak are all good options for beef marsala stew. These cuts are relatively inexpensive and have a good amount of flavor.
  • Brown the beef before cooking. Browning the beef in a skillet before adding it to the slow cooker helps to develop its flavor and gives the stew a richer color.
  • Use a good quality Marsala wine. The type of Marsala wine you use will have a big impact on the flavor of the stew. Choose a dry or semi-dry Marsala that is made with 100% Sicilian grapes.
  • Don't overcook the stew. Beef marsala stew is best when it is cooked until the beef is tender but not dry. Overcooking the stew will make the beef tough and chewy.
  • Serve the stew over pasta or rice. Beef marsala stew is traditionally served over pasta or rice. However, you can also serve it over mashed potatoes or roasted vegetables.

Conclusion:

Beef marsala stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender beef, rich Marsala wine, and savory mushrooms is sure to please everyone at the table. So next time you're looking for a hearty and flavorful stew, give beef marsala stew a try. You won't be disappointed!

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