Slow Cooker Sicilian Style Beef Stew

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recipe by Martha Stewart

  • Time icon
    Total Time
    4hrs 50mins
  • Serves icon
  • Calories icon

This recipe appeared in the October 2016 issue of Martha Stewart Living. For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator. Serve with mashed potatoes.

Inspired by:

recipe updated Sep 14, 2020


  • Beef shoulder icon
    Beef shoulder
    1.362 kg (about 5 ¼ cups)
  • Canned whole tomatoes icon
    Canned whole tomatoes
    794.5 g (about 3 ½ cups)
  • Fennel bulb icon
    Fennel bulb
    1 (about 230 g)
  • Kosher salt icon
    Kosher salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (about 13.65 g)
  • Shallot icon
    6 (about 252 g)
  • Red wine icon
    Red wine
    ½ cup (about 120 g)
  • Orange peel icon
    Orange peel
    2 slices
  • Fresh rosemary icon
    Fresh rosemary
    1 sprig
  • Green olives icon
    Green olives
    1 cup (about 136.8 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Orange icon
    2 wedges


  • kCook icon kCook Multi
  • kCook icon Medium bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thin slicing disc (4) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add beef shoulder to a clean medium bowl
  4. Sprinkle with kosher salt generously
  5. Season with black pepper
  6. Fit stir tool to kCook bowl
  7. Fit kCook bowl to kCook Multi
  8. Add extra virgin olive oil to the kCook bowl
  9. Attach lid to kCook bowl
  10. Heat with filler cap removed - 140°C
  11. Transfer beef to kCook bowl
  12. Cook with filler cap removed until browned - 5 min, 140°C, speed 3
  13. Remove with slotted spoon then set aside
  14. Turn direct prep attachment to position 1
  15. Slice shallot into the kCook bowl with direct prep attachment
  16. Turn direct prep attachment to position 2
  17. Add red wine to the kCook bowl
  18. Cook with filler cap removed until liquid has evaporated - 3 min, 120°C, speed 3
  19. Return content of medium bowl to kCook bowl
  20. Add canned whole tomatoes, fennel bulb, orange peel and fresh rosemary to the kCook bowl
  21. Cook with filler cap fitted - 4 hr 30 min, 98°C, speed 3
  22. Then mix in green olives to the kCook bowl
  23. Season with salt & pepper to taste
  24. Garnish with orange
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