Crock Pot Stifado Recipes

BEEF STIFADO IN THE SLOW COOKER

Steps:

• 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.

BEEF STIFADO

Steps:

• Season the beef with salt and pepper.
• Place butter in the bottom of a large crockpot.
• Add the meat and turn to coat with butter.
• Arrange the onions over the meat.
• Mix the tomato paste through the garlic, and pour over the meat and onions, but do not stir.
• Add the bay leaf through the raisins; do not stir.
• Simmer on low 8-10 hours.
• At serving time, remove the bay leaf, cinnamon stick and cloves and stir the stifado gently to blend.

SLOW-COOKED BEEF STIFADO

Steps:

• In a 3 1/2 quart slow cooker, toss the beef with the flour until evenly coated. Mix in the onions. In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended. Stir into the beef mixture in the slow cooker. Cover and cook on low heat setting 6-7 hours or until meat is tender, but not falling apart. Stir in the sugar.
• Serve topped with the walnuts and the Feta cheese. Serve over noodles or rice.

CROCK POT BEEF STIFADO

Steps:

• In a crock pot, toss the beef with the flour until evenly coated.
• Mix in the onions.
• In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended.
• Stir into the beef mixture.
• Cover and cook on low 6 to 7 hours or until meat is tender, but not falling apart.
• Stir in the sugar.
• Serve over noodles or rice, topped with the walnuts and Feta cheese.

BEEF STIFADO

Steps:

• Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
• Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
• Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
• Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)

Steps:

• Heat oil and butter in a Dutch oven over medium heat.
• Season the beef with salt and pepper.
• Add in the beef cubes (cooking in batches) cook until browned remove to a plate.
• Repeat with remaining beef.
• Return the first batch of beef back to the pot.
• Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes.
• Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil, simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
• Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more, or until the beef is tender. Season with salt and pepper to taste.
• Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
• Season with more salt and freshly ground pepper if needed.
• Ladle into bowls and serve with crust bread or buns.
• Delicious!