Beef Marsala Stew

INGREDIENTS

1    pound boneless chuck roast, cubed 1 inch

1    medium onion, chopped

4    cloves garlic, minced

4    large carrots, cut to 1 inch

3    medium potatoes, peeled, cut to 1 inch

3    stalks celery, sliced ½ inch

2    cups sweet Marsala wine*

3    tablespoons red wine vinegar

1    tablespoon dried thyme

2    tablespoons all-purpose flour

METHOD

Preheat the oven to 300 F. Using a 6 quart Dutch oven, place the onions on the bottom, spread evenly. Add the garlic and spread evenly. Arrange the pieces of chuck roast to make an even layer over the onions and garlic.

Arrange the carrots, potato pieces and celery over and around the beef. In a small bowl, whisk together the wine, vinegar and thyme. Pour this over the meat and vegetables in the Dutch oven. Cover and place into the oven for 2 to 2 ½ hours until the beef is well done and tender.

Remove the beef and vegetables to a serving bowl and put the Dutch oven on the stove over medium heat. Slowly whisk the flour into the sauce. Simmer for 2 to 3 minute, stirring constantly,  until the sauce thickens. Pour it over the beef and vegetables, tossing gently, and serve.

*NOTE: If you cannot find sweet Marsala, use the dry version and add 3 tablespoons of brown sugar.

Adapted from recipes in Cooking Light  magazine and Eating Well magazine.