Marsala Beef Stew

• 1 lb beef (1-in cubed)
• 2 tablespoons seasoning beef
• 1/2 cup flour
• 6 tablespoons olive oil
• 6 cups water
• 1 large onion (chopped)
• 8 garlic cloves (chopped)
• 1 cup cabernet sauvignon wine or 1 cup merlot
• 2 cups marsala wine
• 1 rutabaga (cubed)
• 4 stalks celery (1-in)
• 10 mushrooms (quartered)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon thyme
• 2 teaspoons sea salt (smoked)
• 5 potatoes (diced /1-in)

1. Season beef and dredge with flour.
2. Heat 3 tbsp oil in Dutch oven and brown beef.
3. Add red wine and 1 cup water to pot and simmer for 15 minutes.
4. Heat remaining oil in frying pan and cook onions until caramelized.
5. Add garlic and saute until for 2 minutes stirring constantly.
6. Next add Marsala wine to onions and deglaze pan for one minute.
7. Add onion mixture to Dutch oven with beef and mix well.
8. Add remaining water and ingredients.
9. Cover and simmer on low for 1 hour.
10. Uncover and simmer for 30 minutes.

beef, seasoning beef, flour, olive oil, water, onion, garlic, cabernet sauvignon wine, marsala wine, stalks celery, mushrooms, worcestershire sauce, thyme, salt, potatoes

Taken from www.food.com/recipe/marsala-beef-stew-398318 (may not work)