Crock Pot Beef Marsala
photo by Caroline Cooks
- Ready In:
- 8hrs 5mins
- 4 tablespoons olive oil
- 2 lbs beef stew meat or 2 lbs sirloin, cut into bite sized chunks
- 4 tablespoons flour
- 2 garlic cloves, crushed
- 1 - 1 1⁄2 cup good quality marsala wine
- 1 cup chicken stock
- 2 (14 ounce) cans cream of mushroom soup
- 1 (8 ounce) package baby portabella mushrooms, sliced
- salt and pepper, to taste
- Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
- Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
- Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
- Serve with or over rice, egg noodles or mashed potatoes.
We really enjoyed this! Used 2 lbs of sirloin roast, less after I trimmed and browned. Followed another reviewers advice of using 1 can of golden mushroom and thought that just added another layer of bitterness to the already bitter marsala. Not bad at all, but may try just 2 cans regular CoM soup next time just to taste the difference. Had button mushroom, which I cooked down some with salt and pepper. Used 1.25 cups of Florio dry Marsala. The cook time concerned me and I wound up doing 4.5 hours on low and 1 hour on high. Turned out perfect! We had it over egg noodles and i think next time i might throw those into the pot and let them cook in the juice. It was recommended to reduce the marsala to cook off some alcohol, but I didn't see that until after I'd already started it. I will try that next time also.
What a easy and *very* tasty dinner. (The smell of the kitchen while this is cooking will drive you mad with hunger.) I used some rib eyes(cubed) that were on sale; soooo tender. Also, used some cremini mushrooms, sliced thickly. Thickened the sauce with cornstarch and sprinkle the top with chopped fresh parsley. VOILA, a dish fit for guests!
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