Marsala and Mushroom Beef Stew
20 MIN
5 H 30 MIN

Marsala and Mushroom Beef Stew


  • 2 lb (1 kg) cubes of stewing beef
  • 2 tablespoons (30 ml) butter
  • 1 tablespoon (15 ml) olive oil
  • 1 lb (454g) white button mushrooms, halved
  • 2 onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups (375 ml) Marsala wine
  • 1 1/2 cups (375 ml) chicken stock
  • 3 fresh thyme sprigs
  • 1 cup (250 ml) pearl barley (optional)
  • Salt and pepper


  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.