Slow Cooker Beef Stifado
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.
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Servings: 6
Calories: 419kcal
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.
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Notes
Recipe Tips
• 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.
• 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
Calories: 419kcal | Carbohydrates: 21g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 378mg | Potassium: 1117mg | Fiber: 5g | Sugar: 10g | Vitamin A: 279IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 6mg
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.