Crock Pot Stifado Recipes Recipe For Zucchini

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-COOKER ZUCCHINI CASSEROLE

Steps:

• Grease inside of slow cooker with butter or cooking spray.
• Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
• Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
• Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

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.

BEEF STIFADO

Steps:

• Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
• Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
• Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
• Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.