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

Beef Tip Marsala Stew

  • Author: Dan
  • Yield: 6 1x
Scale

Ingredients

  • 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

Instructions

  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.
  4. 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.
  5. 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.
  6. Cook until onions are softened and mushrooms are browned, about 10 minutes.
  7. Pour in the wine and let boil for a minute, then use a wooden spoon to scrape up the bottom of the pot while stirring the mushrooms and onions.
  8. Sprinkle the flour into the pot and stir, cooking for 1 minute.
  9. Pour in the beef broth slowly while stirring then bring to a boil to thicken the gravy.
  10. 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.
  11. Remove from the oven and stir. Pour in the cream, stir again and season with additional salt and pepper if needed.
  12. Remove the rosemary steams before serving.
Skip to content