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Beef Stew with Marsala

Serves 8 or 9


  • 3 lbs lean stewing beef
  • 2 tbsp olive oil
  • 2 yellow onions, peeled & chopped
  • 3 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 1 cup Marsala wine
  • 2 oz dried mushrooms, soaked in 1 1/2 cups warm water for 1 hour OR 1/2 lb mushrooms, sliced and 1/2 cup beef broth
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • salt & pepper


  • Brown the meat in the oil very quickly over high heat. Remove from pan, and saute the onions and garlic together until the onions brown a bit. You may have to add oil.
  • Add remaining ingredients (including beef) to a stew pot. Cover with 1/2 cup of broth from dried onions (or beef broth), and reserve the rest of the juice/broth in case the stew gets too dry. Simmer for 1 1/2 hours, or until all is tender.
  • Serve with rice or polenta.


The Frug: "The dried mushrooms and the Marsala wine in this dish create a flavor combination that is so rich you will be able to eat only a bit of this dish."