Slow Cooker Greek Beef Bites Recipes

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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

SLOW-COOKER GREEK BEEF STEW



Slow-Cooker Greek Beef Stew image

Enjoy this flavorful beef stew served over pasta - a slow cooked Greek dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 6

Number Of Ingredients 11

2 pounds lean beef boneless round roast
1/3 cup Gold Medal™ all-purpose flour
3/4 teaspoon ground cinnamon
2 cups frozen small whole onions (from 1-pound bag)
1 1/2 cups water
3/4 cup Italian-style tomato paste (from two 6-ounce cans)
3/4 cup dry red wine or apple juice
1 tablespoon red wine vinegar or vinegar
1 tablespoon honey
3 cups hot cooked rosamarina (orzo) pasta, bulgur wheat pilaf or rice
1/2 cup crumbled feta cheese, if desired

Steps:

  • Remove excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions in cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart slow cooker.
  • Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.
  • Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 80 mg, Fiber 4 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg

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