Beef Marsala Stew (slow cooker)

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Is anyone else tired of winter?   I can only take so much cold and snow before I start going crazy.  Probably not a good idea to live in the mountains where it is cold 7 or 8 months of the year.   Plus this past week the windchill has made the temperature in the negative numbers!  I am happy that we didn’t see a lot of snow  until later in the season this year but I’m ready for spring.  Bring on the flowers and sunshine!

Delicious and tender Beef Marsala Stew served over rice

One of the reasons I hate winter is because I’m always cold.  Touch my hands and they are like ice cubes.  Touch my feet and it’s the same deal.  It has to do with poor circulation but the winter weather makes it worse.  Add in the fact that every time the temperature takes a nose dive or it snows my shoulders feel like they are going to fall off and you have my winter misery.

Beef Marsala Stew made in the slow cooker

The one thing I do enjoy about winter is cooking soups and stews weekly along with homemade breads.   I look forward to a large pot of soup or stew every week to warm me up.  I also like that I always have enough left over to take to school the next day.   That makes packing lunches easy in the morning.

Slow Cooker Beef Marsala Stew is a cold winter favorite

This beef marsala stew recipe is even better because it’s made in the crock-pot.  This means I can fix it in the morning, go to work, head to the gym, get home around 6 and have dinner ready to go. Plus this is a hearty stew with beef, wine, and vegetables that can be served over noodles, rice, or mashed potatoes.   It’s delicious and so easy to make!

Delicious and tender Beef Marsala Stew served over rice

Beef Marsala Stew

A hearty slow cooker stew recipe made with beef, vegetables, and wine.
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Author: Hezzi-D


  • 1 Tablespoon olive oil
  • 2 lb. beef stew meat cut into 2 inch cubes
  • 1 teaspoon salt
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2 Tablespoons tomato paste
  • 1/2 c. Marsala wine
  • 5 c. beef broth
  • 1 teaspoon black pepper
  • 2 teaspoons thyme
  • 8 oz. mushrooms sliced
  • 4 carrots chopped
  • 3 sticks celery chopped
  • 2 Tablespoons flour


  • Heat half the oil in a large skillet. Add the beef and sprinkle with salt. Cook for 5-7 minutes or until browned. Place the beef in a crock-pot.
  • Add the onion, garlic, tomato pasta, Marsala wine, beef broth,pepper, thyme, mushrooms, carrots, and celery to the crock-pot. Mix everything to combine.
  • Stir in the flour to thicken.
  • Cover and cook on low for 8 hours.
  • Serve over top of mashed potatoes, rice, or noodles.


Adapted from Cooking Light

Slow Cooker Beef Marsala Stew

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