Photo: Iain Bagwell; Styling: Missie Neville Crawford
Hands-on Time
30 Mins
Total Time
8 Hours
Serves 8 (serving size: about 3/4 cup)

This is an ideal recipe for the slow cooker, where gentle, prolonged cooking turns tough beef into tender bites. Serve the stew over a mound of Fluffy Mashed Potatoes.

How to Make It

Step 1

Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in a 6-quart electric slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.

Step 2

Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.

Step 3

Cover and cook on LOW for 7 1/2 hours.

Step 4

Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.

Step 5


Step 6

Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 25 to 30 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid. Proceed with step

Step 7

Dutch Oven: Using a large Dutch oven, follow instructions through step Cover and bake at 300° for 2 1/2 hours or until beef is tender. Proceed with step

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

IoneTaylor's Review

December 11, 2014
This dish was hearty and flavorful - perfect for a cool evening. I prepared the recipe as written, including serving it over mashed potatoes. Yum, yum. But, I have to say the recipe called for a lot of prep work. No mention was made in the recipe about peeling the cipollinis, and that took time. I guess I could have dropped them in boiling water for 3 minutes and then slid them out of their outer peels, but, by the time I figured that out, I didn't want to wait for the water to boil. One more thing to note: the recipe uses a lot of pots: the slow cooker for the stew, the Dutch oven for reducing the sauce, plus the saucepan for the potatoes. However, the stew was so tasty that I'd consider making it again for company.

LauraD318's Review

February 14, 2015
This recipe made a very high end beef stew. Even my husband who proclaims to not like beef stew ate this right up. I substituted pearl onions (brilliant suggestion - thanks!) I also added cornstarch mixed with a bit of beef broth to the crockpot during the last hour or so to thicken it. The whole process of draining the stew to thicken the sauce on the stove was way to much of a pain for me. I served the stew over mashed potatoes and honestly I think you could just skip the whole thickening of the stew all together as the potatoes are a great vehicle for the sauce.

JustSomeGuy's Review

January 08, 2015
For basic beef stew, it wasn't bad. Not something you throw in the crockpot in the morning before you head out the door. I think by the time I'd prepped out the vegetables (frozen pearl onions - no way I was peeling cippolini) and seared the meat, 30 minutes were down the drain. Then coming home, potato peeling/boiling/mashing and gravy-making killed another 30 or so, which isn't that bad except for the ton of cookware one has to wash for a slow-cooked stew. I'm not sure the marsala was worth it. It did add a touch of sweetness that I think you could have gotten from using sweet onion instead, and a bit of tang that a bit of cider vinegar would have given you as well. But other than that, not much. If you're going the wine route in stew, I think a red wide gives a deeper flavor. I personally bumped up the seasoning, but would bump it up more if I were to make it again.

GrannyE's Review

November 16, 2014
Made this on a cold autumn day ... definitely comfort food. Very easy to make. I followed the recipe exactly and used the slow cooker method, but it definitely didn't take the full 7 1/2 hours called for. After 6 hours the meat was falling apart so I strained the mixture and prepared the sauce. I served over mashed cauliflower (instead of potatoes) for a low carb meal. Very good. Husband loved it so will make again.

carolfitz's Review

December 26, 2014
Excellent. As often happens, CL's 30min "hands-on" is way off (they start their clock only after any trimming, peeling, cutting, mincing) -- but the results were worth it. Made a beef stock from bones & trimmings and subbed fresh pearl onions for the sweeter cipollini, otherwise followed directions. Ours was fork-tender at 6hrs, so check for doneness earlier than they recommend. The recipe is good for guests but for a family dinner you could save time & money using chopped sweet onion or frozen pearls. Served with polenta & brussels sprouts.

cdegroff67's Review

January 05, 2015
Amazing! It was the inaugural recipe in my new slow cooker. I served it with crusty sourdough bread (instead of the suggested mashed potatoes). As others noted, peeling the little onions was the only pain in the ___ part of the recipe - next time I will try the frozen pearl onions as suggested.

stellacorona's Review

January 09, 2015
this was awesome! used regular onions. used dutch oven too. i made this last month, and MY RECIPES wasn't cooperating with me trying to rate and save, so i don't remember all i did, but i do remember it was very good! going to make tonite, that's why i'm looking it up again. you will love!!

kristinnharper's Review

January 05, 2015
Really good! I will definitely make it again. The meat is so tender and the flavor is great. As another review mentioned, peeling those little onions is a major pain. The suggestion to use frozen pearls is fantastic. Also, I had trouble with their directions for thickening the sauce. When I stirred in the wine/flour goo, it just beaded up. I wasn't able to get all the little clumps to dissolve, which was a bummer. Next time I would make a normal roux (starting with flour and adding in the juice instead of doing it backwards).

Coffeemom1's Review

December 07, 2014
Made it in the Dutch oven and it turned out perfect! Husband loved it better than traditional beef stew. It was a lot of prep work to be made in the crock pot on a work day, but great on a dreary Sunday. Will definitely become a family favorite.

Beckyw66's Review

December 26, 2014
Very good. Thought I would miss traditional chunks of potatoes but serving on mashed was excellent