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