- Medium to large (3½ to 5 quart) slow cooker
- Large sheet of parchment paper
- 2 tbsp clarified butter or beef tallow , divided 30 mL
- 2 lbs trimmed stewing beef, cut into 1-inch (2.5 cm) cubes, and patted dry 1 kg
- 2 onions, finely chopped
- 2 carrots, peeled and diced
- 1 bulb fennel, cored and thinly sliced on the vertical
- 4 cloves garlic, minced
- 1 tsp dried thyme leaves, or 1 sprig fresh thyme, including stem 5 mL
- 1 tsp cracked black peppercorns 5 mL
- ½ tsp sea salt 2 mL
- 2 bay leaves
- 2 tbsp red wine vinegar 30 mL
- 1 cup dry red wine 250 mL
- 1 can (28 oz/796 mL) tomatoes with juice
- ½ cup pitted black olives, chopped 125 mL
- ¼ cup finely chopped flat-leaf parsley leaves 60 mL
- In a skillet, heat 1 tbsp (15 mL) of the clarified butter over medium-high heat. Add beef, in batches, and cook, stirring, until lightly browned on all sides, about 4 minutes per batch. Transfer to slow cooker stoneware as completed.
- Reduce heat to medium. Add remaining tbsp (15 mL) of clarified butter to pan. Add onions, carrots and fennel and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, peppercorns, sea salt and bay leaves and cook, stirring, for 1 minute. Add vinegar and win bring to a boil and boil, scraping up brown bits from bottom of pan, for 2 minutes. Stir in tomatoes with juice.
- Transfer to slow cooker stoneware. Place a large piece of parchment paper over the mixture, pressing it down to brush the food and extending up the sides of the stoneware so it overlaps the rim. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is very tender. Lift out and discard parchment, being careful not to spill the accumulated liquid into the stoneware. Remove and discard bay leaves. Garnish with olives, parsley, and fennel fronds, if desired (see Notes.