Beef Stifado in the Slow Cooker

This Greek stifado features chunks of beef slow-cooked until tender with onion, shallots, herbs, and spices in a rich and aromatic tomato sauce.

• Preparation Time: 15 mins
• Cooking Time: 6 hr 10 mins
• Total Time: 6 hr 25 mins
• Calories: 378 Calories

Ingredients

• 1 teaspoon ground nutmeg
• salt to taste
• 2 pounds cubed beef stew meat
• 2 cloves garlic, crushed
• 1 (14.5 ounce) can diced tomatoes
• 1 cup red wine
• 3 tablespoons olive oil, divided
• 2 tablespoons vinegar
• 1 sprig fresh rosemary
• 2 large bay leaves
• 1 (3 inch) cinnamon stick
• 1 large onion, roughly chopped
• 2 tablespoons ketchup, or more to taste
• 1 pound baby shallots, peeled
• 0.063 teaspoon ground black pepper, or to taste

Recipe Instructions

Step 1

Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

Step 2

Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.

Step 3

Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.

Step 4

Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.