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Slow Cooker Marsala Beef Stew

Recipe courtesy of Rachel Gurk of Rachel Cooks

Yield: 6 servings | Prep Time: 30 minutes | Cook Time: 8 hours | Total Time: 8 hours 30 minutes


  • 1 Tbsp. olive oil
  • 2¼-3 lbs. boneless chuck roast, trimmed, cut into 1-inch cubes, divided
  • 2 Tbsp. all-purpose flour
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 cups pearl onions, frozen
  • 16 oz. white mushrooms, halved or quartered
  • 4 large carrots, cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • ½ cup Holland House® Marsala Cooking Wine
  • 2 cups beef stock, unsalted
  • 3-5 sprigs thyme
  • 2-3 Tbsp. cornstarch
  • 1½ cups peas, frozen
  • rice, cooked, or mashed potatoes, for serving
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  1. In a large skillet, heat oil over medium-high heat. Toss meat together with flour, salt and pepper. Place some of the meat in the heated skillet and brown meat on all sides. Place in slow cooker when browned. Do this in batches, until all meat is browned, adding more oil as necessary.
  2. Place all remaining ingredients in slow cooker, stirring to combine.
  3. Cover and cook on low for 8 hours. Carefully remove thyme stems.
  4. In a small bowl, mix together 2 Tbsp. cornstarch and 2 Tbsp. water until no lumps remain.
  5. Increase heat to high and stir in cornstarch mixture. Cook for 30 minutes or until thick. If not reaching desired thickness, stir in 1 more Tbsp. of cornstarch mixed with 1 Tbsp. cold water.
  6. Stir in frozen peas and serve over rice or mashed potatoes.