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.
MARSALA BEEF STEW
A friend of mine said he had not had home made beef stew for 5 years, every since his grandmother died. So I decided to make him some beef stew just like his grandmothers... well somebody's grandmother anyway. This goes great with garlic toast or even some artichoke bruschetta.
Provided by Chef Berry 1423656
Categories Stew
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Season beef and dredge with flour.
- Heat 3 tbsp oil in Dutch oven and brown beef.
- Add red wine and 1 cup water to pot and simmer for 15 minutes.
- Heat remaining oil in frying pan and cook onions until caramelized.
- Add garlic and sauté until for 2 minutes stirring constantly.
- Next add Marsala wine to onions and deglaze pan for one minute.
- Add onion mixture to Dutch oven with beef and mix well.
- Add remaining water and ingredients.
- Cover and simmer on low for 1 hour.
- Uncover and simmer for 30 minutes.
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
BEEF STEW MARSALA
I love to add wine in my Beef Stew recipes. Marsala was the kind I had on hand this time and it came out very tasty! This is an easy, basic beef stew recipe, so you can add to it to your liking.
Provided by Lauren Conforti
Categories Beef Soups
Number Of Ingredients 16
Steps:
- 1. In a ziplock bag, combine some flour, 1 Tbsp Adobo, salt & pepper. Add the beef & shake well to coat, shaking off excess flour.
- 2. In a skillet, heat olive oil and sear beef on all sides until just starting to brown.
- 3. Add beef & any juices to bottom of a 6 qt. crock pot.
- 4. Add in the potatoes, carrots & onions.
- 5. Add the rest of the seasonings, the wine, water & bouillon.
- 6. Cook in crock pot on HIGH for 4 hours, or LOW for 6 hours, making sure the potatoes & carrots are tender.
- 7. About 15 mins. before serving, dissolve the cornstarch in 1/4 cup of warm water, then add to the stew. Stir & allow to thicken.
- 8. Serve with a good crusty bread.
- 9. ** To save some time in the morning, you can add the cooked meat, and the cut up potatoes, carrots & onions to the crock & refrigerate overnight. Then add the rest of the seasonings & liquids in the morning when you start the crock.
MAKE-AHEAD SLOW COOKER BEEF STEW
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
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
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- Add the mushrooms and shallots, cooking until browned, about 12-15 minutes. Season with salt and pepper to taste.
- Add the garlic and stir, then cook for 1 minute longer. Remove the mushrooms and onions to a plate.
- Add the other tablespoon of butter and oil to the skillet, then add beef to brown, seasoning with the garlic powder and more salt and pepper to taste. Once the beef is browned through, add the mushrooms and onions back to the skillet.
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Ratings 13Calories 434 per servingCategory Soups And Stews
- 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.)
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