Deeply Rich Beef and Marsala Stew

I was thrilled to find this Italian-ish recipe in The Global Pantry Cookbook, by Ann Taylor Pittman and Scott Mowbray. What attracted me to it was not just the inclusion of 3/4 cup of Marsala, but also a generous quantity of Dijon mustard. The combination makes for an extra-savory and comforting beef stew.

Here’s what the authors write in their headnote:
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