“A delicious beef stew. A great comfort food on a cold night. This is a recipe I came up with myself after trying many variations. My family loves it! Its even better the second day for leftovers.”
2hrs 15mins

Ingredients Nutrition


  1. In a large pot over medium high heat, heat 2 tbsp olive oil. Add beef stew meat and brown on all sides.
  2. Remove browned stew meat and set aside. To same pot, add 1/2 cup Marsala Wine to deglaze, scrape bottom of pot to get up all the browned bits. Let Marsala wine reduce a minute or two.
  3. Add onions to pot and stir. Saute for 2-3 minutes. Add browned meat back into pot. Add water to cover meat. Add Better Than Bouillon, grill seasoning and bay leaf. Heat to boiling. Reduce heat and simmer partially covered for 2-2 1/2 hours until meat is tender.
  4. Meanwhile, heat 2 tbsp olive oil and 1 tablespoons Butter in frying pan. Add sliced mushrooms and stir. Season with salt and pepper. Sauté mushrooms until tender. Add mushrooms to beef Stew pot.
  5. Slice carrots and celery into chunks. Microwave until tender. Add to beef stew pot about 1/2 hour before serving.
  6. Once beef is tender, thicken with Wondra flour mixed with water to desired thickness.
  7. Serve over cooked egg noodles (follow package directions).

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