Stifado slow cooker

    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!

    65 people made this

    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

    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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