Deeply rich beef and Marsala stew with Dijon mustard from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 95) by Scott Mowbray and Ann Taylor Pittman

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Accompaniments: Super-buttery, super-simple Irish cabbage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on May 04, 2025

    A very nice change from a red wine based stew. I was a bit short of meat so I did some adding. Sweet peppers + leeks went in with the aromatics, followed by chopped slow roast tomatoes & then frozen peas at the end. I used a "winter stew" mix of fresh herbs and our preference has been to roast carrots and then add them to our bowls when serving. With dry marsala now on the bar, this is an idea worth repeating.

  • pattyatbryce on April 22, 2024

    I pushed myself to try a beef stew, because I usually hate the meat. My husband loved it. And shockingly, I did as well. Oddly, we tasted no dijon. He was raised with horseradish on the side. Definitely loved.

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