Crock Pot Stifado Recipe Greek Recipe For Meatloaf

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.

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.

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.

CROCK POT MEATLOAF

Steps:

• To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
• In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.

SLOWER COOKER MEATLOAF

Steps:

• In a medium bowl, mix together the ground beef, eggs, 3 tablespoons ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of a slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 to 8 hours on Low, or 4 hours on High.

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).