Servings For
Prep Time (minutes)
Cook Time (hours)
Ingredients List
3 pounds of beef chuck, fat trimmed, cut into 1¼ inch pieces
Kosher Salt and Freshly ground pepper
2 tablespoons of extra-virgin olive oil
6 shallots, thinly sliced ( 2 cups )
½ cup of dry red wine, such as Cabernet Sauvignon
1 can of whole peeled tomatoes, crushed (28 ounces)
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 of 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.
2 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.
3 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.
4 Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.
All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!
