Recipe of the month


March 2015

Recipe provided by Lisa C.. "This stew has so much flavor and easy to make. I did thicken the stew with cold water and corn starch and served over mashed potatoes. Enjoy!"


  • 2 tablespoons canola oil, divided
  • 4 lbs boneless chuck roast, trimmed and cut into 2 inch cubes
  • 1 teaspoon salt, divided
  • 1 tablespoon butter
  • 2 red onions, sliced
  • 4 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 cup plus 2 tablespoons marsala wine
  • 4 cups beef stalk
  • 1 teaspoon black pepper
  • 5-6 thyme springs
  • 16oz small button mushrooms
  • 8 large carrots, cut into 1 inch pieces


  1. Preheat oven to 300 degrees.
  2. Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in an oven-proof pot; sprinkle with â…› teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and â…› teaspoon salt.
  3. Melt butter in the same frying pan; add onions to pan; cook 1 minute on each side or until browned. Add onions to the oven-proof pot.
  4. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.
  5. Cover with a lid and cook in oven (300 degrees) for 3 hours, or until meat is tender.
  6. Remove the thyme leaves; serve over mashed potatoes, brown rice, or quinoa.
  7. Garnish with fresh thyme sprigs.

For more information, view this recipe here:

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