Greek Beef Stifado Slow Cooker
Beef Stifado is a traditional Greek dish that features tender chunks of beef slow-cooked with aromatic spices, caramelized onions, and tomatoes. This hearty stew is known for its rich flavours and is a true delight for meat lovers.
Ingredients
- 800 grams (1.75 pounds) of stewing beef, cut into bite-sized chunks
- 10 small to medium-sized onions, preferably pearl onions or shallots
- 4 cloves garlic, minced or finely chopped
- 4 ripe tomatoes, peeled and chopped (or 400 grams/14 ounces canned diced tomatoes)
- 1 cup dry red wine
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2-3 bay leaves
- 1 small cinnamon stick (about 2-3 cm in length)
- 3-4 whole cloves
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- Water or beef broth (approximately 1 cup)
Instructions
- Pat dry the beef and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides. Remove and set aside.
- In the same pot, add the remaining olive oil and sauté the onions until soft and translucent.
- Add the minced garlic and cook for another minute.
- Stir in the chopped tomatoes, bay leaves, cinnamon sticks, cloves, and thyme.
- Pour in the red wine and red wine vinegar, stirring well to deglaze the pot.
- Return the seared beef to the pot, along with any accumulated juices.
- Add enough water or beef broth to just cover the ingredients. Stir gently.
- If desired, add sugar to balance the flavours.
- Bring the mixture to a boil, then reduce the heat to low and cover with a slightly ajar lid.
- Simmer for approximately 2 hours 30 minutes or until the beef is tender and easily pulls apart, stirring occasionally.
- Adjust the seasoning with salt and pepper if needed.
- Remove the bay leaves, cinnamon stick, and any thyme sprigs.
- Allow the Beef Stifado to rest for a few minutes before serving.
- Serve hot with rice, mashed potatoes, or crusty bread. Garnish with chopped fresh parsley.