Crock Pot Stifado Recipe Greek Recipe For Banana

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CROCK POT STIFADO



Crock Pot Stifado image

Make and share this Crock Pot Stifado recipe from Food.com.

Provided by Lennie

Categories     Stew

Time 10h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 lbs stewing beef, cut into 1-inch cubes
3 large onions, peeled and diced
4 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons red wine vinegar
1 1/2 cups tomato sauce
1 teaspoon white sugar
1 bay leaf
1 cup crumbled feta cheese

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.

STIFADO - SLOW-COOKER GREEK BEEF STEW



Stifado - Slow-Cooker Greek Beef Stew image

Stifado is a traditional Greek beef stew dish served as an appetizer or main course.

Provided by Christina Taylor

Categories     Lunch

Time 5h20m

Number Of Ingredients 21

5 tablespoons extra virgin olive oil, divided
2 lbs. cubed beef stew meat (see notes*)
1 large yellow onion, roughly chopped
3 cloves garlic, minced
1 lb. baby shallots, peeled
2 medium golden russet potatoes, peeled and cubed (optional)
1 can (15 oz.) petite diced tomatoes
1 cup red wine (see notes for recommendation*)
water
3 tablespoons tomato paste
2 teaspoons ground nutmeg
1 tablespoon thyme leaves
1 tablespoon dried oregano
1 teaspoon ground cumin
1 tablespoon ground coriander
2 sprigs fresh rosemary
1 cinnamon stick
2 bay leaves
salt
black pepper
fresh parsley (optional)

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).

KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)



Kittencal's Beef Stifado (Greek Stew With Feta) image

This is a recipe that you may adjust to your liking, every Greek cook has their own version of this --- you may also add in some carrots and potatoes also if desired, this tastes even better the second day that is if you have any leftovers! --- one cinnamon stick may be used in place of the cinnamon powder, but please do not reduce the onions for this! This can also be cooked in the oven if desired, cooking time will vary depending on the type of beef you use and the size of beef cubes, I use boneless sirloin for this and I also add in 1 tablespoon crushed dryed chili flakes for heat since my family likes things really spicy! --- this is a delicious stifatho!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil (or as needed, I some times use bacon grease in place of olive oil)
2 tablespoons butter
salt
fresh ground black pepper (more added at the end if needed)
2 lbs boneless beef roast (cut into about 1-inch cubes or use beef short ribs)
3 medium onions (about 7 cups)
1 tablespoon dried oregano (or to taste)
3 tablespoons fresh minced garlic (or to taste)
1/3-1/2 cup dry red wine (can use more)
3/4-1 teaspoon cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
4 whole cloves
1 (14 ounce) can stewed tomatoes (undrained)
1 (14 ounce) can beef broth
2 bay leaves
1/4-1/3 cup currants (or to taste)
1 cup crumbled feta cheese (or to taste)

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!

Nutrition Facts : Calories 434.7, Fat 21.3, SaturatedFat 9.2, Cholesterol 123.8, Sodium 1081.6, Carbohydrate 19.8, Fiber 2.4, Sugar 12.8, Protein 39.2

ONE-POT BEEF STIFADO



One-pot beef stifado image

Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead

Provided by Barney Desmazery

Categories     Dinner

Time 3h10m

Number Of Ingredients 13

3 tbsp olive oil
1 kg stewing beef, cut into large chunks (chuck or shin works well)
600g baby onions or small shallots (see tip, below)
pinch of golden caster sugar
4 garlic cloves, chopped
4 bay leaves
1 cinnamon stick
pinch each of ground allspice and ground cloves
1 tbsp dried oregano
1 tbsp tomato purée
1 tbsp red wine vinegar
2 x 400g cans chopped tomatoes
150ml red wine

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.

Nutrition Facts : Calories 345 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium

SLOW COOKER BANANAS FOSTER



Slow Cooker Bananas Foster image

Banana slices are cooked in a rich butter and rum sauce with walnuts and coconut. Serve warm over vanilla ice cream.

Provided by Ben S.

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
¼ cup rum
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup chopped walnuts
¼ cup shredded coconut

Steps:

  • Layer sliced bananas in the bottom of a slow cooker.
  • Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.
  • Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 83.7 g, Cholesterol 30.5 mg, Fat 20.6 g, Fiber 4.7 g, Protein 3 g, SaturatedFat 11.2 g, Sodium 100.9 mg, Sugar 68.6 g

CROCK POT BEEF STIFADO



Crock Pot Beef Stifado image

Another variation of this lovely Greek stew. I used to make this on the stove-top and in the oven, I have now adapted it for my crock pot. Most time goes into cleaning the small onions and I do this the evening before. If you don't want to be bothered with that substitute a large chopped onion.

Provided by PetsRus

Categories     Stew

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb small onion, i use pickling or 1 lb white pearl onion
2 lbs braising beef or 2 lbs stewing beef, cut in cubes
1 tablespoon all-purpose flour
1/3 cup olive oil, divided
1 medium onion, finely chopped
3 garlic cloves, crushed
1 (14 ounce) can chopped tomatoes (use fresh tomatoes if you prefer)
1/2 cup red wine
1/8 cup red wine vinegar or 1/8 cup balsamic vinegar
1 tablespoon tomato paste or 1 tablespoon tomato puree
2 bay leaves
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon dried oregano
1/2 tablespoon honey
salt and pepper
crumbled feta cheese, to serve (optional)
chopped fresh parsley, to serve (optional)

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.

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