Beef Tip Marsala Stew

Chef Jimi Penti shares from his recipe collection: Beef Tip Marsala Stew
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

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.

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