Stifado slow cooker

    (7)
    8 hours 20 min

    My all time favourite Greek dish. Chunks of tender beef 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!


    235 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1kg lean beef, cubed
    • 1 large onion, roughly chopped
    • 2 cloves garlic, crushed
    • 1 (400g) tin chopped tomatoes
    • 1 teaspoon ground nutmeg
    • 1 cinnamon stick
    • 2 to 3 bay leaves
    • 1 sprig fresh rosemary
    • salt and black pepper, to taste
    • 1 large glass red wine
    • 2 tablespoons vinegar
    • 2-3 tablespoons tomato ketchup
    • 500g baby shallots

    Method
    Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

    1. In a frying pan over a high heat, warm the oil then add the beef, onions and garlic and cook until the meat is browned on all sides (sealed) and the onions are soft, about 6 to 8 minutes.
    2. Add the tinned tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Keep stirring while the ingredients blend on a moderate heat. Add the wine and vinegar and stir well.
    3. Turn out into slow cooker, add the ketchup and stir.
    4. Cook on low setting for 6 to 8 hours until the beef is tender.
    5. While stew is cooking, peel the baby shallot onions and shallow fry them in a little olive oil for 3 to 4 minutes or until soft, not letting them burn. Put shallots into stew in last 1 to 2 hours.
    6. To serve, remove the cinnamon stick, bay leaves and rosemary sprig and serve with boiled rice. Enjoy!

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (3)

    by
    0

    What kind of vinegar please? Balsamic, white, apple cider, malt? I am sure using the wrong one will be a game changer Thanks  -  03 Dec 2018  (Review from Allrecipes US | Canada)

    by
    0

    This was very good on a cool fall day. I didn't have six hours to cook it so used a clay pot. You didn't specify what type of vinegar so I used sherry vinegar. Next time, I think I'd add some oregano. Thanks for the recipe. I'll make it again.  -  04 Nov 2018  (Review from Allrecipes US | Canada)

    by
    0

    I was interested in trying this recipe because of the atypical spices. It sounded different. While tasty, it was a bit disappointing, as I didn't get the layering of flavors I expected. I think it could be made better and faster on the stove top, rather than in a slow cooker. Finally, in the instructions, the recipe calls for the addition of nutmeg, but nutmeg was not included in the list of ingredients. I had to guess, and used about 1/4 tsp.  -  04 Nov 2018  (Review from Allrecipes US | Canada)