Crock Pot Stifado Recipes

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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.

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.

BEEF STIFADO IN THE SLOW COOKER



Beef Stifado in the Slow Cooker image

Stifado is a Greek beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h25m

Yield 6

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 20.6 g, Cholesterol 79.8 mg, Fat 15.7 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 4.4 g, Sodium 261.2 mg, Sugar 6.7 g

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

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