Slow Cooked Beef Stifado Recipes

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.

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.

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.