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

Beef Tip Marsala Stew

  • Author: Dan
  • Yield: 6 1x


  • 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.
  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.
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