The calendar turns to Septemeber and I can’t help myself, I’m buying mums and bringing up the slow cooker from the basement. I think (I know) blogging accelerates the seasons and when it comes to making stew in the slow cooker, I’m okay with that. I’m joining a fun group today and it’s all about slow cooker recipes. I love a beef stew, but the one I’ve made in the past is a little, shall we say basic? I searched and found a recipe that sounded delicious. Brent then went to the butcher, the grocery store, and came home and put it all together in time for dinner with Madeline before she returned to the city. What I love about stew is that it really takes a few minutes to throw it all together and then several hours later, you have this amazing one-dish meal. Which is perfect since we are watching the US Open tennis every night! It’s so strange without the fans, isn’t it? But this stew will almost make you forget everything that’s going on right now, even if just for a few minutes. I love that about a good meal. It brings people and families together and one that’s as delicious and simple as Sicilian beef stew, this we will be making again and again!
Colorful ingredients for Sicilian beef stew
Sicilian Beef Stew & Mashed potatoes
Stew is a meal that’s perfect for early fall dinners outside. I transfer it to a Le Creuset that has been heated and then can serve it family style. I do the same with the mashed potatoes and I even heat the bowls. I add a terra-cotta stone to my breadbasket and everything stays warm.
The thing about slow cookers is that you don’t need a fancy one to have the same delicious results. I have a crock-pot that I have had for years and I couldn’t be happier with it. I’ve been tempted to buy this one at Williams Sonoma, but it’s not something I would keep out on the counter unless I’m using it, so I think I’ll just keep using my TK slow cooker. If there’s something I don’t know about that a more expensive one provides, please do share?Print
Sicilian Beef Stew
Brent used a recipe from Martha Stewart and then did what he always does…makes it his own.
- 3 pounds London Broil, trimmed and cut into large chunks
- 6–8 medium shallots, sliced thin
- 1/2 cup red wine, something like cabernet sauvignon
- 28 ounce can whole peeled tomatoes, crushed
- one large bulb fennel, cut into wedges
- one sprig rosemary
- one teaspoon orange zest, plus orange wedges for serving
- one cup castelvetrano olives for serving
- salt and pepper
- olive oil
- mashed potatoes for serving
- 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.
- 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.
- 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.
- Serve with mashed potatoes and bread.
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Make sure to check out these recipes for fall favorites!
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Slow Cooker Sicilian Beef Stew – Most Lovely Things
Keto Crockpot Crack Chicken Cauliflower Pie – The Happy Housie
Fall Slow Cooker Recipes – Jennifer Maune
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Crockpot Pumpkin Pie Dump Cake – Tatertots & Jello
Mexican Hot Chocolate – Crock Pot Recipe – Paint Me Pink
Crock Pot French Dip – Two Ways – Sincerely, Marie
Easy Slow Cooker Beef Stew – Twelve on Main
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