A delightful twist on the classic Beef Marsala, made easy with a slow cooker.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot before adding the beef to achieve a good sear.
Add the beef stew meat to the skillet and cook until browned on all sides.
Avoid overcrowding the skillet to ensure even browning.
Add the garlic to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Sprinkle the flour over the beef and garlic, stirring to coat evenly.
This step helps thicken the sauce during cooking.
Transfer the beef mixture to the slow cooker.
Use a spatula to scrape all the bits from the skillet into the slow cooker for extra flavor.
Add the Marsala wine, beef broth, and mushrooms to the slow cooker. Stir to combine.
Mix well to ensure the flavors are evenly distributed.
Cover and cook on LOW for 8 hours or on HIGH for 5 hours, until the beef is tender.
Check occasionally and stir if needed to prevent sticking.
Serve the beef Marsala over rice, egg noodles, or mashed potatoes.
Garnish with fresh parsley for a pop of color and flavor.
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