Marsala Wine Beef Stew

This Marsala Wine Beef Stew is a delicious, comfort food dinner the whole family will love! Serve this beef stew over noodles mashed potatoes or french fries!

Who doesn’t love a comforting dinner recipe like beef stew? Also check out this French Bistro Beef Stew that’s super easy to make and this Slow Cooker Italian Pork Stew with potatoes and vegetables!

Marsala Wine Beef Stew in a pot with rosemary

Beef Tips & Mushrooms Stew

Beef stew is one of those things that we don’t make often, even in the colder months. I’m not sure why because every time we do it’s always a hit and makes dinner seem like a special occasion. This Beef Tip Marsala Stew is a pretty simple recipe, a basic beef stew with the addition of marsala wine to kick up the flavor.

I mean what’s there not to like about perfectly tender meat swimming in thick gravy poured over noodles or potatoes? Or we make a big batch of homemade Crispy French Fries to serve along side this beef stew, or to pile on top.

There’s nothing better than a crispy french fry with this brown gray, I’m telling you, it can’t be beat.

We’re kind of obsessed with Marsala wine, whether it’s in Creamy Chicken Marsala or these baked Chicken Marsala Wings we use it all the time. Even when we make a comforting chicken and pasta recipe, we’ll throw in some of that delicious marsala wine.

Marsala Wine Beef Stew starts out by browning the meat.

How To Make Marsala Wine Beef Stew

Start by browning the beef tips in a large dutch oven. Make sure the beef is added in a single layer and not stacked on top of each other so that it browns properly. If all the beef tips don’t fit then just seat the beef in batches.

Remove the beef to a plate and cover it with foil to keep warm. Add mushrooms and onions to the dutch oven and cook them down for 10 minutes until they soften and start to brown.

Just like the beef, you want to get some nice color on the mushrooms before you start to add any liquid.

Mushrooms and onions make the base of the gravy for a stew recipe.

Once the mushrooms have browned nicely, start to make the gravy by deglazing the pot with marsala wine. This will let you scrape off all the brown bits that have formed on the bottom of the pot which will add tons of flavor to the gravy.

Now add the beef tips with any juice that’s on the plate back to the pot and stir to combine with the mushrooms. Pour in beef broth and let the gravy come to a simmer to thicken.

Beef Stew with mushrooms and fresh rosemary

Place the stew into the oven for about an hour and a half until the beef tips become super tender and the gravy has thickened. After the stew has cooked, we like to add a splash of heavy cream right at the end just to give the gravy even more body and flavor.

Place the whole pot right on your kitchen table. Serving this beef and mushrooms stew family style makes it feel so comforting and inviting. Having a dinner party? This stew recipe is perfect and also gorgeous to look at – just add salad and rice or potatoes!

Marsala Wine Beef Stew in a pot with gravy and fresh rosemary

Can You Make This Beef Stew Ahead Of Time?

Definitely and you absolutely should. The flavor will be even better if you make this recipe in advance and let it hang out in the refrigerator until dinner or even overnight. All you need to do is heat it up gently on the stove top or in a low oven until it’s warmed through.

This beef stew even freezes really well if you happen to have leftovers or you just want to plan ahead for dinner or a party! Just defrost the stew and then warm it up in the oven or stove top.

Marsala Wine Beef Stew is the ultimate comfort food dinner!

Looking For More Comfort Food Dinners?

We love this Beef Tip Marsala Stew on cold nights for dinner!

Marsala Wine Beef Stew

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 1x

This beef stew recipe is so tender and flavorful! Don’t forget rice or noodles on the side to soak up all the delicious gravy!



  • 3 pounds chuck roast, cut into 2 inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 1/2 teaspoons of salt, divided
  • 1 1/2 teaspoons 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
  • 34 sprigs fresh rosemary
  • 1/4 cup heavy cream


  1. Preheat the oven to 350 degrees.
  2. Season the meat on all sides with a tablespoon of the salt and a half teaspoon of the black pepper.
  3. Add the oil to a dutch oven over medium high heat and brown the meat on all sides in batches, making sure the meat is in a single layer. Remove when browned and repeat with another batch of meat if needed.
  4. Add the onion, mushrooms and rosemary to the pot, stir and season with the remaining 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Cook until onions are softened and mushrooms are browned, about 10 minutes.
  5. Sprinkle the flour into the pot, stir and cook for 1 minute. Pour in the wine and bring to a simmer, then use a wooden spoon to scrape up the bottom of the pot while stirring the mushrooms and onions.
  6. Slowly pour in the beef broth while stirring then bring to a boil to thicken the gravy. Once thickened, add the meat and any juices back to the pot. Stir to combine and place in the oven, covered, for 1 1/2 hours.
  7. Remove from the oven and stir. Pour in the cream, stir again and season with additional salt and pepper if needed. Remove the rosemary steams before serving.
  • Category: Dinner
  • Method: Stove Top / Oven
  • Cuisine: American


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15 Responses
  1. 2cairnterriers

    wanting to make this in the instant pot! can you adapt? i’m a newbie with the ip. i can figure out the saute parts, it’s just how long to pressure cook it, and do i just let it do a natural steam release? thx!

  2. Dan

    Made this last week and was amazed at the depth of flavours that resulted. This definitely gets added to a go to list. The one warning I have is this sauce is additive and you will be wanting to lick your plate so you don’t wast any of it.

  3. Kathy

    I double the Marsala, beef broth and so 3/4 cup of heavy cream. Serve over egg noodles and my family is in love!!! Amazing recipe!! Thank you!!!

  4. Mark

    I may have missed it but you don’t say what to do with the flour -I assume it’s used to dust on the meat after seasoning before it goes in the pot?

  5. pat

    If I don’t have a dutch oven, can I substitute with a heavy stainless steel pot instead? Also, does it need to go in the oven, or can I leave it to simmer on the stove for same amount of time? Thanks!

    1. Dan

      Yes, you can use a heavy bottomed stainless steel pot but I don’t have instructions for you for only cooking on the stove top, sorry!

    1. Dan

      The initial tablespoon of salt is just for seasoning the beef, and since it’s 3 pounds of beef it does require a lot of seasoning. But you can reduce the last 1 1/2 teaspoons down at the end if the sodium is too high for you. But we’re glad you liked it!

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