Easy Slow Cooker Beef Tips Marsala Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor, you can sear the beef cubes in a hot skillet with a small amount of oil before placing them in the slow cooker. This Maillard reaction adds a layer of complexity to the final sauce, though it is not strictly necessary for a successful, tender result if you are short on time.

If you prefer a thicker sauce, you can whisk a small amount of cornstarch with cold water and stir it into the slow cooker during the last 30 minutes of cooking.

This will help bind the liquids into a velvety, glossy gravy that coats the meat beautifully and adds a professional touch to the final presentation.

Variations

• Creamy Beef Marsala: Stir in 1/4 cup of heavy cream during the last 15 minutes of cooking for a richer, more indulgent sauce that balances the acidity of the Marsala wine.
• Vegetable-Forward Marsala: Add sliced carrots and celery to the slow cooker along with the mushrooms to increase the texture and add a subtle sweetness to the braising liquid.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze for up to 3 months in a freezer-safe container.

Reheat

Gently reheat on the stovetop over low heat until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the beef and sauce are cooled to room temperature within two hours of cooking before placing them in the fridge to maintain safety and quality.

When reheating, do so gently over low heat or in the microwave to prevent the beef from toughening.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day.

You can assemble the ingredients the night before and keep the insert in the refrigerator, then simply place it into the slow cooker base and start the cooking process in the morning for a ready-to-eat dinner.

Serving ideas

Serve the beef tips Marsala over a bed of creamy mashed potatoes, which are perfect for soaking up the rich, savory sauce. Alternatively, serve over buttered egg noodles or a side of crusty bread to ensure none of the delicious gravy goes to waste at the end of the meal.

For a balanced presentation, pair the dish with a side of steamed green beans or roasted asparagus.

The bright, crisp flavors of the vegetables provide a necessary contrast to the deep, savory intensity of the Marsala beef, making for a well-rounded and satisfying dining experience for everyone at the table.

Frequently asked questions

Recipe card

Easy Slow Cooker Beef Tips Marsala

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb beef chuck, cubed
• 8 oz white mushrooms, sliced
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 cup Marsala wine
• 1/2 cup beef broth

Instructions

1. Place the cubed beef chuck into the basin of a slow cooker. Arrange the sliced white mushrooms in an even layer over the top of the beef.
2. Sprinkle the garlic powder and dried thyme evenly over the mushroom layer. Pour the Marsala wine and beef broth over the ingredients to provide the base for the sauce.
3. Cover and cook on low for 6 to 8 hours until the beef is tender. Ensure the beef reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 5 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

8 g

Fat

22 g

Fiber

1 g

Sugar

3 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.