Slow Cooker Sicilian Style Beef Stew
Serves
6
Total Time
4hrs 50mins
Calories
547
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 p...
- Beef shoulder1.35 kgcubed - 1.5"
- Canned whole tomatoes795 gcrushed
- Fennel bulb1quartered, sliced
- Kosher saltas needed
- Black pepperas neededfreshly ground
- Extra virgin olive oil1 tablespoon
- Shallot6
- Red wine120 ml
- Orange peel2 slicesslice of
- Fresh rosemary1 sprig
- Green olives135 gpitted, halved
- Salt & pepperas needed
- Orange2 wedgesslice of
Ingredients
- 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, sprinkle with kosher salt and season with black pepper
- 4. Fit stir tool to kCook bowl
- 5. Add extra virgin olive oil to the kCook bowl
- 6. Fit kCook bowl to kCook Multi
- 7. Attach lid to kCook bowl
- 8. Heat with filler cap removed - 140°C
- 9. Transfer beef to kCook bowl
- 10. Cook with filler cap removed until browned - 5 min, 140°C, speed 3
- 11. Remove with slotted spoon then set aside
- 12. Turn direct prep attachment to position 1
- 13. Slice shallot into the kCook bowl with direct prep attachment
- 14. Turn direct prep attachment to position 2
- 15. Add red wine
- 16. Cook with filler cap removed until liquid has evaporated - 3 min, 120°C, speed 3
- 17. Return beef to kCook bowl
- 18. Add canned whole tomatoes, fennel bulb, orange peel and fresh rosemary
- 19. Cook with filler cap fitted - 4 hr 30 min, 98°C, speed 3
- 20. Then mix in green olives and season with salt & pepper to taste
- 21. Garnish with orange
Method
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