Home Forums Forum Recipes New! Recipes With Pictures! Beef Stew with Mushrooms & Marsala

Viewing 1 post (of 1 total)
  • Author
  • #15252

    Beef Stew with Mushrooms & Marsala

    3 tablespoons olive oil, divided
    1 large onion, coarsely chopped
    4 large carrots, peeled and cut into 1-inch pieces

    4 cloves garlic, minced
    2 teaspoons brown sugar

    1 teaspoon red wine vinegar
    1 pound small red potatoes (or more if desired), cut into quarters
    1 cup frozen peas, rinsed
    2 tablespoons minced parsley

    1. Rinse meat and pat dry.

    2. Heat 1 tablespoon oil in large Dutch Oven over medium-high heat.

    3. Add flour, salt, and pepper to a plastic bag and shake to mix well; add half the meat to the bag and shake to coat well.

    4. Shake off excess flour and add meat to pan; cook about 3 to 5 minutes until the meat releases easily from the pan and is well browned on that side; turn the meat over and continue cooking until well browned on all sides; reduce heat if pan begins to smoke; remove meat from pan and set aside in a large bowl.

    5. Add another 1 tablespoon of oil to pan; repeat steps 3 and 4 with the remaining half of the meat; add the cooked meat to bowl.

    6. Add the remaining 1 tablespoon oil to the pan, then add the onions, carrots, and celery; cook over medium-high heat, stirring frequently, until veggies are soft and onion starts to brown, about 5 to 10 minutes.

    7. Add the mushrooms and the thyme to the pan, stir to combine, and cook about 5 more minutes, stirring occasionally, until mushrooms release their liquid.

    8. Add the minced garlic and the brown sugar to the pan, stir and cook about 1 minute or until you begin to smell the garlic.

    9. Add 2 tablespoons of the flour remaining in the bag to the pan, and stir well to combine; cook about 2 minutes, stirring frequently.

    10. Add Marsala or Sherry to pan and stir, scrapping the bottom of the pan to release any brown bits.

    11. Add beef broth and vinegar to pan; add enough water to cover meat; bring to boil; if gravy is too thick, add additional water.

    12. Reduce heat to low, cover pan, and simmer stew for about 2 hours, stirring occasionally; remove lid if stew is too thin.

    13. About 45 minutes before the stew is done cooking; add potatoes, stir to combine, and continue cooking until potatoes are done.

    14. Add peas and continue cooking until heated, about 3 to 5 minutes more.

    15. Taste stew for seasoning and add salt and/or pepper if needed.

    16. Add parsley to stew, stir to combine, and serve.

Viewing 1 post (of 1 total)
  • You must be logged in to reply to this topic.