Slow-Cooker Sicilian-Style Beef Stew

Name: Slow-Cooker Sicilian-Style Beef Stew
Prep time: 35 min
Total time: 300 min
Ingredients: 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); 0.5 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

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

35 mins

Total Time:

5 hrs

Yield:

4 to 6 Serves

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

Ingredients

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

Directions

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

Lennart Weibull