1 cup Castelvetrano green olives, pitted and halved
DIRECTIONS
Heat the oil in a dutch oven or 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 5 quart slow cooker and set aside.
Keep the pan over medium-high heat, add the shallots and garlic and cook while stirring until fragrant, about 1 minute. Add the red wine 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 over the beef. Cover the slow cooker and cook on LOW for 8 hours or until beef is tender.
When stew is done cooking stir in the green olives and season with salt & pepper to taste. Stew can be served by itself or goes great with mashed potatoes.
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