Beef Marsala Stew

Some of the recipes on this blog look very similar (i.e. Sweet ad Sour Slow-Cooker Flank Steak and Beef Stroganoff).

The directions, too, follow a standard formula:  brown protein, prep vegetables, throw in pot together.  However, they are each unique in flavor, as is this one.  Marsala is a little-used fortified wine made from white grapes in Sicily.  It is a great aperitif and adds a layer of rich flavor to beef or chicken recipes.  When reducing the sauce, I added another 4 tablespoons of tomato paste and a lot more Marsala (surprise!).  Disclaimers:  I couldn't get chuck roast, so I used tri-tip; I skipped the cippolini onions and used a sweet onion; instead of a collander, I used a slotted spoon to remove the meat and carrots.  The carrots were a little too crunchy - I'll slice them thinner next time.  Reducing the sauce at the end is key to bringing out the flavor.  I served the stew on a bed of Classic Mashed Potatoes.  Delicious!

4 servings

11 calculated points

Syrah

Ingredients

• 2 tablespoons canola oil, divided
• 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
• 1 teaspoon kosher salt, divided
• 12 ounces cipollini onions
• 4 garlic cloves, minced
• 2 tablespoons unsalted tomato paste
• ½ cup plus 2 tablespoons sweet Marsala wine, divided
• 1½ cups unsalted beef stock
• 1 teaspoon freshly ground black pepper
• 3 thyme sprigs
• 8 ounces small button mushrooms
• 4 large carrots, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• Thyme sprigs

Directions

1. 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 a 6-quart electric slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.

2. Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1/2 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. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.

3. Cover and cook on LOW for 6-7 1/2 hours.

4. Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.