-
1
In a dry skillet over medium heat, toast fennel seeds, stirring, until fragrant, about 3 minutes.
-
2
Immediately transfer to a mortar or a spice grinder and grind.
-
3
(Or place the seeds on a cutting board and crush, using the bottom of a bottle or cup.)
-
4
Set aside.
-
5
In same skillet, heat half the oil over medium-high heat for 30 seconds.
-
6
Add beef, in batches, and cook, stirring, adding remaining oil as necessary, until lightly browned, about 4 minutes per batch.
-
7
Using a slotted spoon, transfer to slow cooker stoneware.
-
8
Reduce heat to medium.
-
9
Add onions, celery and bulb fennel to pan and cook, stirring, until celery is softened, about 5 minutes.
-
10
Add garlic, anchovies, thyme, salt, peppercorns and reserved fennel seeds and cook, stirring, for 1 minute.
-
11
Add flour and cook, stirring, for 1 minute.
-
12
Add tomatoes with juice and bring to a boil.
-
13
Cook, stirring, just until mixture begins to thicken, about 2 minutes.
-
14
Add bay leaves and stir well.
-
15
Transfer to slow cooker stoneware.
-
16
Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender.
-
17
Discard bay leaves.
-
18
Stir in olives and serve.
-
19
Make Ahead
-
20
This dish can be partially prepared before it is cooked.
-
21
Complete Step Complete Step 3, heating 1 tbsp (15 mL) oil in pan before softening onions.
-
22
Cover and refrigerate for up to 2 days.
-
23
When youre ready to cook, either brown the beef as outlined in Step 2 or add it to the stoneware without browning.
-
24
Stir well and continue with Step
