This Marsala Wine Beef Stew is a warm, comforting dinner the whole family will enjoy. Serve it over egg noodles, mashed potatoes, rice or even french fries for a hearty meal.
Beef stew is a classic comfort food that feels special even on a weeknight. This version uses marsala wine to deepen the flavor, pairing tender beef tips with mushrooms and a rich gravy.
Beef Tips & Mushroom Stew
We don’t make beef stew as often as we should, but every time we do, it becomes an instant favorite. This Beef Tip Marsala Stew is straightforward to prepare: brown the beef, sauté mushrooms and onions, deglaze with marsala, add broth and roast slowly until the meat is fork-tender.
The result is melt-in-your-mouth beef in a glossy, savory gravy. It soaks beautifully into noodles or rice, and it’s equally satisfying with a pile of crispy homemade french fries alongside or piled on top.
How To Make Marsala Wine Beef Stew
Begin by seasoning and browning the beef tips in a large Dutch oven over medium-high heat. Work in batches so the meat sears instead of stews, and transfer the browned pieces to a plate while you cook the remaining batches.
Next, add the sliced mushrooms and diced onions to the pot. Cook them until they soften and develop a golden color, about 8–10 minutes. Browning the mushrooms and onions adds depth to the final gravy, so don’t rush this step.
Sprinkle flour over the vegetables and stir for about a minute to cook the raw flour taste. Deglaze the pot with marsala wine, scraping the browned bits from the bottom to incorporate that concentrated flavor into the sauce. Add the beef and any accumulated juices back to the pot, then pour in beef broth and bring the mixture to a simmer so the gravy begins to thicken.
Cover the pot and transfer it to a 350°F oven for about 1 1/2 hours, or until the beef is very tender and the gravy has reduced to a silky consistency. Stir in a splash of heavy cream at the end for added richness, adjust seasoning with salt and pepper, and remove rosemary stems before serving.
Bring the whole pot to the table for a comforting, family-style presentation. This stew is ideal for dinner parties—pair it with a simple salad and your choice of starch for a complete meal.
Make Ahead and Freezing Tips
This stew benefits from resting in the refrigerator for a few hours or overnight; the flavors meld and deepen, so making it ahead is recommended. Reheat gently on the stovetop or in a low oven until warmed through.
Leftovers also freeze well. Defrost in the refrigerator and reheat on the stove or in the oven. The texture and flavor hold up nicely, making this a great make-ahead dinner option.
Looking For More Comfort Food Dinners?
- Double Crust Chicken Pot Pie
- Classic Beef Lasagna
- Grandma’s Sunday Meatballs & Sauce
- Turkey Tetrazzini
- Guinness Beef Shepherd’s Pie
Marsala Wine Beef Stew
5 from 3 reviews
- Author: Dan
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6
This beef stew is tender and full of flavor—don’t forget a side to soak up the gravy.
Ingredients
Scale
- 3 pounds chuck roast, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon plus 1 1/2 teaspoons 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 flour
- 2 cups beef broth
- 3–4 sprigs fresh rosemary
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- Season the meat with 1 tablespoon salt and 1/2 teaspoon pepper on all sides.
- Heat oil in a Dutch oven over medium-high heat and brown the meat in a single layer, working in batches. Remove browned meat to a plate.
- Add onion, mushrooms and rosemary to the pot. Season with the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook until onions soften and mushrooms brown, about 10 minutes.
- Stir in the flour and cook for 1 minute. Pour in the marsala wine and use a spoon to scrape up browned bits from the bottom of the pot.
- Slowly add beef broth while stirring, bring to a boil to thicken the gravy, then return the meat and any juices to the pot. Cover and place in the oven for 1 1/2 hours.
- Remove from the oven, stir in the heavy cream, adjust seasoning as needed, and discard rosemary stems before serving.
- Category: Dinner
- Method: Stove Top / Oven
- Cuisine: American