Recipes

Sicilian-Style Beef Stew

Active Time: 35 minutes
Total Time: 5 hours
Serves: 4 to 6

Ingredients
3 pounds beef chuck, fat trimmed, cut into 1½-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 (1 each inch by 3 inches), plus orange wedges for serving

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

Mashed potatoes, for serving

Directions
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 4½ hours.

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