Recipes

[IamMrsG]

@sunshine45  You're right. I taste-tested both a Sherry and the Marsala. The Marsala won because, IMHO, it had more depth to stand up to the onions.  In truth, though, there isn't enough alcohol to have made that much difference either way.  In fact, you could eliminate it altogether, and just increase the beef broth by 1/4 cup.  

Update:  I re-warmed the leftovers for a quick, lazy Sunday dinner.  I brought the dish to room temp., covered it with foil, then preheated the oven to 350º.  After inserting the dish into the oven, I reduced the heat to 250º, and let it  sit there for 45-50 minutes.  It came out piping hot, with no burn.  Then, (wouldn't you know?), DH said he thought he might have liked it better when he tasted it at room temperature.