Slow Cooker Beef Stew with Marsala Wine
This rich stew is good served alongside a tossed salad. Top things off with some warm dinner rolls or whole-grain country bread.
Serves: 8Hands-on: 25 minutesTotal: 8 hours 25 minutesDifficulty: Easy
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. butter
- 1 English-cut chuck roast, (2 lbs.) cut into bite-sized pieces
- 2 Tbsp. all-purpose flour
- 1 small carrot, peeled and thickly sliced
- 1 celery stalk, thickly sliced
- 1 large yellow onion, peeled and chopped large
- 3 cloves garlic, peeled and minced
- 1⁄2 cup dry white wine
- 1 cup Marsala wine
- 1⁄2 tsp. dried rosemary
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. dried basil
- 2 cups beef broth
- 2 cups water
- 1⁄4 tsp. salt
- 1⁄8 tsp. ground black pepper
- 2 Tbsp. chopped fresh parsley
- Add the oil and butter to a large nonstick skillet and bring it to temperature over medium-high heat.
- Put the beef pieces and flour in a large plastic food-safe bag; close and toss to coat the meat in the flour. Add as many pieces of beef that will comfortably fit in the pan without crowding it and brown for 10 minutes or until the meat takes on a rich dark outer color. Transfer the browned meat to the slow cooker.
- Reduce the heat to medium and add the carrot and celery; sauté for 5 minutes, or until soft. Add the onion and sauté until the onion is transparent. Add the garlic and sauté for an additional 30 seconds. Transfer the sautéed vegetables to the slow cooker.
- Add the remaining flour-coated beef to the slow cooker; stir to mix.
- Add the wines to the skillet, and stir to pick up any browned bits sticking to the pan. Pour into the slow cooker. Add the rosemary, oregano, basil, broth, water, salt, and pepper to the slow cooker. Cover and cook on low for 8 hours or until the meat is tender. (You may need to allow the stew to cook uncovered for an hour or so to evaporate any extra liquid to thicken the sauce.) Top with parsley before serving.