Crock Pot Stifado Recipes

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).

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.

SLOW COOKER STUFFING

Steps:

• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
• Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

BEEF STIFADO

Steps:

• Season the beef with salt and pepper.
• Place butter in the bottom of a large crockpot.
• Add the meat and turn to coat with butter.
• Arrange the onions over the meat.
• Mix the tomato paste through the garlic, and pour over the meat and onions, but do not stir.
• Add the bay leaf through the raisins; do not stir.
• Simmer on low 8-10 hours.
• At serving time, remove the bay leaf, cinnamon stick and cloves and stir the stifado gently to blend.

KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)

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!

SLOW-COOKED BEEF STIFADO

Steps:

• In a 3 1/2 quart slow cooker, toss the beef with the flour until evenly coated. Mix in the onions. In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended. Stir into the beef mixture in the slow cooker. Cover and cook on low heat setting 6-7 hours or until meat is tender, but not falling apart. Stir in the sugar.
• Serve topped with the walnuts and the Feta cheese. Serve over noodles or rice.

ONE-POT BEEF STIFADO

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.

CROCK POT BEEF STIFADO

Steps:

• In a crock pot, toss the beef with the flour until evenly coated.
• Mix in the onions.
• In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended.
• Stir into the beef mixture.
• Cover and cook on low 6 to 7 hours or until meat is tender, but not falling apart.
• Stir in the sugar.
• Serve over noodles or rice, topped with the walnuts and Feta cheese.