Marsala and Mushroom Beef Stew
Marsala and Mushroom Beef Stew
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Marsala and Mushroom Beef Stew

20 MIN
5 H 30 MIN



  1. In a large skillet, brown the meat, half at a time in the butter and oil. Season with salt and pepper. Transfer the meat to a slow cooker.
  2. In the same skillet, brown the mushrooms and onions. Season with salt. Add oil if needed. Add the garlic and cook for about 1 minute. Deglaze with the Marsala wine. Add the stock and thyme. Bring to a boil and pour into the slow cooker. Cover and cook for 4 hours at low temperature. If desired, add the barley and continue cooking for about 1 hour 15 minutes. Remove the thyme sprigs. Adjust seasoning.


  1. Good every-night fare!

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