One-Pot Beef Marsala Stew
Adapted from Cooking Light Magazine, December 2014
Prep Time10 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 30 mins
Servings: 8 -10
- 2 tablespoons canola oil divided
- 4 pounds boneless chuck roast trimmed and cut into 2-inch cubes, divided
- 1 teaspoon kosher salt divided
- 1 tablespoon butter
- 2 red onions sliced
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 1 cup plus 2 tablespoons sweet Marsala wine
- 4 cups unsalted beef stock
- 1 teaspoon freshly ground black pepper
- 5-6 thyme sprigs
- 16 ounces small button mushrooms
- 8 large carrots cut into 1-inch pieces
- Thyme sprigs
Preheat oven to 300 degrees.
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 an oven-proof pot; sprinkle with ⅛ teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and ⅛ teaspoon salt.
Melt butter in the same frying pan; add onions to pan; cook 1 minute on each side or until browned. Add onions to the oven-proof pot.
Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1 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. Nestle thyme sprigs into liquid. Add beef into the pot; top beef mixture with mushrooms; scatter carrots over top.
Cover with a lid and cook in oven (300 degrees) for 3 hours, or until meat is tender.
Remove the thyme leaves; serve over mashed potatoes, brown rice, or quinoa.
Garnish with fresh thyme sprigs.