Madeira Beef Stew made with tender cuts of beef, mushrooms, garlic, rosemary and Madeira wine; then slowly simmered in a Dutch oven or crockpot.
A few months ago, my husband and I were at our local wine store and came across a bottle of wine from Madeira wine. It’s where my father in laws family originated from in Portugal. We purchased the wine, brought it with us to dinner one Sunday afternoon and my father in law LOVED it.
He said it reminded him of the wine they used to drink at home while he was growing up. Originally we thought it was a red wine, but upon reading the label more carefully we realized it was a dessert wine.
When I first smelled it, it reminded me of scotch or whisky so one sip was enough for my dry, red wine palette.
Fast forward to Christmas and I was hosting so I wanted to make sure I had another bottle of this wine. The brand was Blandy’s 10 year and our local store was out of stock and didn’t know when it would be in. I scoured the internet and found a liquor store 45 minutes away that carried the brand.
The only caveat was that I had to purchase at least four bottles because they would only hold the wine for me if I ordered it online. This wasn’t a huge deal as we were planning on giving him a bottle for Christmas. Back to this Madeira Beef Stew.
After Christmas we still had about 1/2 bottle left of the wine and it has been sitting on my counter. I wanted to try a new slow cooker beef stew recipe, but wanted it to be super simple.
I decided to use some of this sweet, Madeira wine and combine it with mushrooms, garlic and fresh rosemary.
How do you make Madeira Beef Stew?
For this recipe you’ll need beef chuck roast, all purpose flour, EVOO, mushrooms, garlic, fresh rosemary, Madeira wine and beef broth. Start by cutting the beef into 1 to 1 1/2-inch cubes; then place them in a large bowl.
Add the flour and toss to coat. Heat the oil in a large nonstick skillet over medium heat and add the meat. Brown on all sides for approximately 10 minutes; then add to your slow cooker.
Next, add the mushrooms, garlic, rosemary, Madeira wine and beef broth to the slow cooker and mix well. Cover your slow cooker and cook on high 2-4 hours, low 4-6 hours or warm 6-8 hours.
What did the family think of this stew?
OH MY GOODNESS! This Madeira Beef Stew was one of the best I’ve ever made. I mean LICK-THE-BOWL kind of good! The meat was so tender and the combination of the sweet wine with the woodsy rosemary was mouthwatering. I ate mine as-is, but you can serve over egg noodles or rice.
The family was disappointed when there wasn’t any more left so since I still have a little more of that wine left, I think I’ll make it again before it starts to get warm out. I don’t know about you, but for me, I can only eat stews in the cooler months. I know..I’m weird like that.
You can also prepare this recipe on top of the stove in a Dutch oven, but I opted to use my slow cooker as I was in and out of the house this particular day. You can set it any where from 2-8 hours depending on how long you will be away and dinner will be ready when you are. ~Enjoy!
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- Cut the beef into 1"-1 1/2" cubes; then place them in a large bowl. Add the flour and toss to coat.
- Heat the oil in a large nonstick saute pan over medium heat and add the meat. Brown on all sides for approximately 10 minutes; then add to your slow cooker.
- Add the mushrooms, garlic, rosemary, Madeira wine and beef broth to the slow cooker and mix well.
- Cover your slow cooker and cook on high 2-4 hours, low 4-6 hours or warm 6-8 hours.
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