Beef Tip Marsala Stew
Ingredients: 3 Pounds Chuck Roast, Cut Into 2 inch Pieces 2 Tablespoons Olive Oil 1 Tablespoon, plus 1 1/2 Teaspoons Salt (Divided) 1 1/2 Teaspoons Black Pepper (Divided) 1 Cup Onion, Diced 1 Package (12 oz.) Mushrooms, Sliced 1 Cup Marsala Wine 1/4 Cup of Flour 2 Cups Beef Broth 3-4 Fresh Sprigs of Rosemary 1/4 Cup Heavy Cream Process: Preheat the oven to 350 degrees. Season the Meat on all sides with a Tablespoon of the Salt and 1/2 Teaspoon of Black Pepper. Add the Olive Oil to a Dutch Oven over medium high heat. Brown the Meat on all sides in batches making sure the Meat is in a single layer. Remove when browned and repeat as needed. Add the Onions and Mushrooms tothe pot, stir and season with the remaining 1 1/2 Teaspoons of Salt and 1/2 Teaspoon of Black Pepper. Cook until Onions are softened and Mushrooms are browned, about 10 minutes. Pour in the Marsala Wine and let boil for 1 minute, then use a wooden spoon to scrape up the bottom of the pot (deglaze), while stirring the Mushrooms and Onions. Sprinkle the Flour into the pot and stir, cooking for 1 Minute. Pour in the Beef Broth slowly while stirring, then bring to a boil to thicken the gravy. Once thickened, add the Meat and juices back to the pot. Stir to combine and place in the oven, covered for 1 1/2 Hours. Remove from the oven and stir. Pour in the Cream, stir again, and season with additional Salt and Black Pepper if needed. Remove the Rosemary stems before serving.