Slow Cooker Beef Stifado is a rich Greek stew with baby onions, tomatoes, warm spices and red wine. Everything simmers slowly until the meat is meltingly tender and the sauce is deep, sweet and savoury.
Slow cooker Greek beef stifado is one of those recipes that rewards time with rich flavour and tender beef.
It is simple yet deeply satisfying, built from pantry basics and slow gentle cooking.
I always brown the beef first for slow cooker stews, since it adds more flavour. Then, since you have the skillet out, brown the onions and simmer the wine and tomatoes. These steps bring lots of extra flavour.
However, if you're short on time, or prepping the slow cooker stew before work, then you can go ahead and just throw it all in raw/unbrowned. It'll still be a great stifado!
Whole baby onions bring sweetness, tomato and wine create a glossy sauce and warm spices add interest without overpowering.
Serve it with bread, potatoes or orzo and watch it disappear.
I recommend making a full batch because leftovers are even better and it freezes well.
Try it poured over some Mashed Potatos!
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What is Stifado?
Stifado is a traditional Greek stew known for its rich tomato and wine base, tender slow cooked meat and the signature use of whole onions or shallots.
It is usually made with beef or sometimes rabbit and scented with warm spices such as cinnamon, cloves, bay leaf and oregano.
Red wine or vinegar often gives the sauce a gentle tang, and long slow cooking creates a glossy, rich texture.
It is comfort food in Greek cuisine, especially enjoyed in cooler months and often served with bread, potatoes, rice or orzo to soak up the sauce.
Why You'll Love This Recipe
- Slow cooker stifado is full of big flavours with minimal work.
- Beef becomes fork tender without constant attention or stirring.
- Whole baby onions add natural sweetness and body to the stew.
- Red wine and tomato make a rich sauce ideal for bread dipping.
- The flavours deepen beautifully overnight which suits meal prep and leftovers.
Ingredients
You only need simple pantry ingredients for this recipe!
- Olive oil. Use a good everyday variety for sautéing. It gives the stew richness and a fruity undertone.
- Beef chuck. A cut suited to long slow cooking because the connective tissue melts into tenderness. Brisket or stewing beef work well too.
- Salt and black pepper. Season the meat before browning to bring out flavour. Add more at the end to finish.
- Small onions or shallots. These are key to stifado. Keeping them whole makes them sweet and silky. Pearl onions, round shallots, or peeled baby onions are great.
- Garlic. Sliced for mellow flavour rather than sharp bite. You can increase for stronger intensity.
- Diced tomatoes. Canned works all year and gives body to the sauce.
- Red wine. Brings acidity and depth. Dry red wine is best. Alcohol cooks off leaving flavour behind.
- Red wine vinegar. Adds balance and enhances the tomatoes. White wine vinegar can work in a pinch.
- Tomato paste. Concentrated tomato gives colour and richness.
- Orange peel. Optional yet lovely for subtle citrus aroma.
- Cinnamon stick or ground cinnamon. Provides warmth and character typical of Greek stifado.
- Cloves. Just enough for background spice. Ground cloves work if whole cloves are not available.
- Bay leaf. Earthy undertone in slow braises.
- Dried oregano. A familiar Mediterranean herb that ties the flavours together.
- Fresh parsley for serving. Brings brightness at the end.
See the recipe card for quantities and method.
How to make Slow Cooker Stifado
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
(You can skip this step if you're short on time, but browning the beef gives it a great flavour) Heat the olive oil in a large skillet over a medium/high heat. Season the beef cubes with salt and pepper, then brown the beef for a few minutes on each side.
Do this in batches so it browns, rather than overcrowds in the pan and 'boils'. Transfer the browned beef cubes to the slow cooker.
In the same pan, add more olive oil if needed, then add the whole onions and brown them slightly. Don't let them break up. Stir in the garlic for 30 seconds.
In the same pan, over a medium heat, pour in the wine and let it bubble for a few minutes, using a wooden spoon to scrape up any brown bits.
Stir in the vinegar, tomato paste and tomatoes (canned or fresh). Let it come to a boil, then pour it into the slow cooker.
Add the orange peel, cinnamon stick, cloves, bay leaf and oregano to the slow cooker and gently stir to combine.
Cook on LOW for 8 hours, or HIGH for 4 hours.
Serving Suggestions
- Spoon over creamy mashed potatoes.
- Serve with buttered orzo.
- Pile onto steamed rice.
- Offer crusty bread to mop up the sauce.
- Serve alongside roasted potatoes or Hasselback Fingerling Potatoes.
- Add a green salad with lemon dressing on the side. Or try it with a Greek Pasta Salad and some Greek Tzatziki Sauce.
- Pair with grilled vegetables or Buttered Cabbage.
- Serve with polenta for a hearty winter meal.
- Eat with couscous for an easy base.
- Plate next to sautéed greens such as spinach or kale.
- Include feta on the table for optional crumbled topping.
Storage Advice
Stifado stores well which makes it great for meal prep. I let leftovers cool completely before refrigerating in an airtight container. They keep for about three days and the flavour deepens further.
For freezing, portion into containers and freeze for up to three months.
Thaw overnight in the refrigerator then warm on the stove or in the microwave. If the sauce thickens too much after chilling, add a splash of water or broth while reheating.
It tastes even better the day after cooking, so making it ahead is often ideal!
More Slow Cooker Recipes
Recipe Tips
- Browning the beef adds flavour but the stew still works if you skip it for convenience.
- Keep the baby onions whole for best texture and presentation.
- Let the wine reduce slightly in the pan before adding to the slow cooker.
- Remove whole cloves, cinnamon and bay leaf before serving.
- Taste at the end and adjust salt and pepper as needed.
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📖 Recipe
Slow Cooker Beef Stifado
Equipment
- Skillet
- Slow Cooker
Ingredients
- 2 tablespoons olive oil
- 2 lbs beef chuck cut into large chunks
- Salt & black pepper to taste
- 1 lbs small onions or shallots peeled (keep them whole!)
- 3 garlic cloves sliced
- 30 oz canned diced tomatoes
- ½ cup red wine
- 2 tablespoons red wine vinegar
- 2 tablespoon tomato paste
- Strip of orange peel without the white pith optional, about 3 inches long and 1 inch wide.
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 4 whole cloves or a large pinch ground
- 1 bay leaf
- 1 teaspoon dried oregano
To serve (optional)
- Chopped fresh parsley
Instructions
- (You can skip this step if you're short on time, but browning the beef gives it a great flavour) Heat the olive oil in a large skillet over a medium/high heat. Season the beef cubes with salt and pepper, then brown the beef for a few minutes on each side. Do this in batches so it browns, rather than overcrowds in the pan and 'boils'. Transfer the browned beef cubes to the slow cooker.
- In the same pan, add more olive oil if needed, then add the whole onions and brown them slightly. Don't let them break up. Stir in the garlic for 30 seconds. Transfer it all to the slow cooker.
- In the same pan, over a medium heat, pour in the wine and let it bubble for a few minutes, using a wooden spoon to scrape up any brown bits. Stir in the vinegar, tomato paste and tomatoes (canned or fresh). Let it come to a boil, then pour it into the slow cooker.
- Add the orange peel, cinnamon stick, cloves, bay leaf and oregano to the slow cooker and gently stir to combine.
- Cook on LOW for 8 hours, or HIGH for 4 hours.
- Remove the cinnamon stick, bay leaf and cloves (if you can see them!). Season with salt and pepper.
Notes
• Browning the beef adds flavour but the stew still works if you skip it for convenience.
• Keep the mini onions whole for best texture and presentation.
• Let the wine reduce slightly in the pan before adding to the slow cooker.
• Remove whole cloves (if you can find them!), cinnamon and bay leaf before serving.
• Taste at the end and adjust salt and pepper as needed.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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