Slow-Cooker Sicilian-Style Beef Stew

Prep Time:
35 mins
Total Time:
5 hrs
4 to 6 Serves

For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.


  • 3 pounds beef chuck, fat trimmed, cut into 1 ½-inch pieces

  • Kosher salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 6 shallots, thinly sliced (2 cups)

  • ½ cup dry red wine, such as Cabernet Sauvignon

  • 1 can (28 ounces) whole peeled tomatoes, crushed

  • 1 bulb fennel (12 ounces), cut into ½-inch wedges

  • 1 sprig rosemary

  • 2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving

  • 1 cup pitted green olives, such as Castelvetrano (7 ounces)

  • Mashed potatoes, for serving


  1. Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.

  2. Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

    Lennart Weibull
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