Beef Stifado in the Slow Cooker

Name: Beef Stifado in the Slow Cooker
Prep time: 15 min
Cook time: 370 min
Yield: 6
Ingredients: 3 tablespoons olive oil, divided; 2 pounds cubed beef stew meat; 1 large onion, roughly chopped; 2 cloves garlic, crushed; 1 (14.5 ounce) can diced tomatoes; 1 teaspoon ground nutmeg; 1 cinnamon stick; 2 bay leaves; 1 sprig fresh rosemary; salt and freshly ground black pepper to taste; 1 cup red wine; 2 tablespoons vinegar; 2 tablespoons ketchup, or more to taste; 1 pound baby shallots, peeled

⏱️ Ready in 6h 25m 🥄 Prep 15 min 🔥 Cook 6h 10m 👥 6 servings 👁️ 26 views

Stifado is a Greek beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!

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🔗 Recipe adapted from AllRecipes

#Slow cooked

📊 At a Glance

Prep 15 min

Cook 6h 10m

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 378

% Daily Value*

Total Fat 15.7g 20%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 261mg 11%

Total Carbohydrate 20.6g 7%

Dietary Fiber 2g 7%

Total Sugars 6.7g

Protein 30.7g 61%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat 2 tablespoons olive oil in a large skillet over high heat and cook beef, onion, and garlic until meat is browned on all sides and onions are soft, 6 to 8 minutes.

Add tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper.

Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes.

Add wine and vinegar and stir to combine.

Turn slow cooker to Low setting.

Pour beef mixture into slow cooker and stir in ketchup.

Cook on Low until beef is tender, 6 to 8 hours.

Meanwhile, heat remaining olive oil in a skillet and cook shallots until soft, 3 to 4 minutes.

Add cooked shallots to stew for the last 1 to 2 hours of cooking.

Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.