Slow-Cooker Sicilian-Style Beef Stew
Recipe GLPR731500e5625732
A rustic, aromatic beef stew inspired by Sicilian flavors, combining tender braised beef chuck with sweet shallots, bright citrus, earthy fennel, and briny green olives. The slow-cooking method allows the beef to become melt-in-mouth tender while rosemary and orange zest infuse the rich tomato-based sauce. Serve over creamy mashed potatoes to soak up every drop of the savory broth.
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Ingredients
3 pounds beef chuck, trimmed and cut into 1½-inch pieces
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 shallots, thinly sliced
½ cup dry red wine
1 can (28 ounces) whole peeled tomatoes, crushed
1 bulb fennel, cut into ½-inch wedges
1 sprig fresh rosemary
2 strips orange zest (each 1 inch by 3 inches)
1 cup pitted green olives
to taste Orange wedges for serving
to taste Mashed potatoes for serving
Directions
Pat the beef chuck pieces dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides.
Heat the extra-virgin olive oil in a large skillet over medium-high heat. Working in batches, brown the beef pieces on all sides until deeply caramelized, about 3 to 4 minutes per side. Transfer to a slow-cooker.
In the same skillet, reduce heat to medium and add the sliced shallots. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Transfer to the slow-cooker.
Deglaze the skillet with the dry red wine, scraping up any browned bits from the bottom. Pour into the slow-cooker.
Add the crushed canned tomatoes, fennel wedges, rosemary sprig, and orange zest strips to the slow-cooker. Stir well to combine.
Cover and cook on low for 4 to 4½ hours, until the beef is very tender and easily breaks apart with a fork. The internal temperature of the beef should reach 145°F.
Stir in the pitted green olives and cook for an additional 15 minutes to allow the flavors to meld.
Remove and discard the rosemary sprig and orange zest strips. Taste and adjust seasoning with additional salt and pepper as needed.
Serve the stew over creamy mashed potatoes with orange wedges on the side for a bright, citrusy garnish.
