Beef Stew Marsala

Lauren Conforti


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.

★★★★★ 1 vote
Slow Cooker Crock Pot


1 1/2 lb
stew beef
1 Tbsp
olive oil
red potatoes, cut into bite sized chunks
carrots, cut into bite sized chunks
vidalia onion, chunked
1 or 2 stick
celery, chopped
1 Tbsp
parsley flakes
1 Tbsp
italian seasoning
2 Tbsp
adobo seasoning, divided
1/8 c
marsala wine
4 c
1 or 2
beef bouillon, cubes
1/2 c
2 Tbsp
cornstarch (for thickening, if needed)


1In a ziplock bag, combine some flour, 1 Tbsp Adobo, salt & pepper. Add the beef & shake well to coat, shaking off excess flour.
2In a skillet, heat olive oil and sear beef on all sides until just starting to brown.
3Add beef & any juices to bottom of a 6 qt. crock pot.
4Add in the potatoes, carrots & onions.
5Add the rest of the seasonings, the wine, water & bouillon.
6Cook in crock pot on HIGH for 4 hours, or LOW for 6 hours, making sure the potatoes & carrots are tender.
7About 15 mins. before serving, dissolve the cornstarch in 1/4 cup of warm water, then add to the stew. Stir & allow to thicken.
8Serve 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.

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy