1 cup Castelvetrano green olives, pitted and halved
DIRECTIONS
Heat the oil in a large saute pan over medium-high heat.
Pat the beef pieces dry with paper towels and season generously with salt & pepper.
When the oil is hot sear the beef pieces (in batches, dont overcrowd the pan) until well browned on all sides, about 6 minutes total per batch.
Transfer the seared beef to a large slow cooker and set aside.
Keep the pan over medium-high heat and add the shallots and garlic and cook while stirring for about 1 minute.
Add the red wine to the pan and cook, while scraping the bottom of the pan to release and stuck on bits, until most of the wine has evaporated, about 4 minutes.
Take the pan off the heat and stir in the tomatoes, red pepper flakes, fennel, and rosemary.
Pour the tomato mixture into the slow cooker on top of the beef then place the lid on the slow cooker and cook on LOW for 8 hours or until beef is tender.
Stir green olives into the stew then season with salt & pepper to taste.
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