I’m always on the lookout for slow cooker recipes. I love coming home to a hot, ready-to-eat meal. This beef stifado recipe is one of my favorite dishes to make in the slow cooker because it only requires 4 ingredients and minimal prep work. It also tastes great served over rice or with crusty bread on the side. Give this recipe a try next time you’re looking for something new to make in your crockpot!
prep: 15 mins cook: 6 hrs 10 mins total: 6 hrs 25 mins Servings: 6 Yield: 6 servings
salt and freshly ground black pepper to taste
2 cloves garlic, crushed
2 pounds cubed beef stew meat
3 tablespoons olive oil, divided
2 bay leaves
1 (14.5 ounce) can diced tomatoes
2 tablespoons vinegar
1 teaspoon ground nutmeg
1 large onion, roughly chopped
1 pound baby shallots, peeled
1 sprig fresh rosemary
1 cinnamon stick
2 tablespoons ketchup, or more to taste
1 cup red wine
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.
Per Serving: 378 calories; protein 30.7g; carbohydrates 20.6g; fat 15.7g; cholesterol 79.8mg; sodium 261.2mg.