Sicilian Beef Stew

5 from 2 reviews

Brent used a recipe from Martha Stewart and then did what he always does…makes it his own.




  1. Season beef with salt and pepper. Heat a large skillet over medium heat and add a tablespoon olive oil and half of beef, in a single layer; cook, turning a few times until browned on all sides. Working in batches and then transfer to a 5-to-6-quart slow cooker.
  2. Add the sliced shallots and wine to the skillet and cook, scraping up browned bits, until the wine has evaporated. This takes only a couple of minutes. Transfer to slow-cooker.
  3. Stir in the tomatoes with their juices, the fennel, rosemary, and orange zest. Cover and cook on high until meat is fork-tender, about 6-7 hours.
  4. Serve with mashed potatoes and bread.
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