Beef Stifado in the Slow Cooker Tasty Recipes

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Beef Stifado in the Slow Cooker

"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!"

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 6M	Ready in : 6H25M

• 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.

Notes :

• Try using a liner in your slow cooker for easier cleanup

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