Slow Cooker Beef Stifado Recipes

STIFADO - SLOW-COOKER GREEK BEEF STEW

Steps:

• Drizzle 2 tablespoons of EVOO on the bottom of the crock pot to coat. Add onion, garlic, potatoes (optional), and shallots. Keep crock turned off and cover.
• Heat 2 tablespoons of EVOO in a large skillet over medium heat until shimmering, but not smoking. Brown the meat on all sides (about 10 minutes) and add pinches of salt and pepper. Place meat in crock once browned.
• Turn crock on low. Stir in canned diced tomatoes. Fill empty can with water and add to crock.
• Add red wine, tomato paste, nutmeg, thyme leaves, dried oregano, ground cumin, ground coriander, salt, and pepper. Stir lightly to mix.
• Place rosemary sprigs, bay leaves, and cinnamon stick on top and cover. Cook on low for 5 ½ to 6 hours, stirring lightly periodically to ensure nothing burns to the bottom of crock.
• Remove cover and place on warm setting. Serve in bowls with whole-grain baguette slices and garnish with fresh parsley (optional).

CROCK POT BEEF STIFADO

Steps:

• Cover the onions with boiled water, stand for 5 minutes, drain, peel and set aside.
• Dust the beef with the flour.
• Heat half of the oil in a large frying pan and brown the beef, transfer to the crock pot.
• Heat the rest of the oil and on a high heat brown the small onions for approx ten minutes.
• Lower the heat to medium and add the chopped onion and the garlic, fry for another 5 minutes.
• Now add the rest of the ingredients, mix and warm through then transfer to the crock pot.
• Cook on low for 6 to 8 hours until tender.

CROCK POT STIFADO

Steps:

• Heat oil in a skillet over medium-high heat and brown beef-- in batches if necessary, adding more oil if needed.
• Transfer beef to crock pot with a slotted spoon.
• Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute.
• Add vinegar, tomato sauce, sugar and bay leaf and stir well to combine.
• Pour mixture over meat.
• Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
• Add feta cheese, cover again, and cook on High for 10 minutes.
• Discard bay leaf and serve over hot buttered pasta or mashed potatoes.

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.

GREEK-STYLE BEEF STEW (STIFADO)

Steps:

• Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
• Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
• Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
• Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
• Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
• Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
• Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
• Taste and adjust seasonings before serving.

ONE-POT BEEF STIFADO

Steps:

• Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
• Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
• Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender - the timing will depend on the cut you've used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.