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Beef Stifado in the Slow Cooker

Beef Stifado in the Slow Cooker

Cost $30, save $15

Source: Recommended by CookPal

  • 385 Min
  • 6 Servings
  • $30

INGREDIENTS

  • Cooking oil

    • 3 tablespoons olive oil, divided

  • Meat

    • 🥩 2 pounds cubed beef stew meat

  • Vegetables

    • 🧅 1 large onion, roughly chopped
    • 🧄 2 cloves garlic, crushed
    • 🧅 1 pound baby shallots, peeled

  • Canned & Bottled Goods

    • 🍅 1 (14.5 ounce) can diced tomatoes
    • 🍷 1 cup red wine
    • 2 tablespoons vinegar
    • 2 tablespoons ketchup, or more to taste

  • Herbs & Spices

    • 1 (3 inch) cinnamon stick
    • 2 large bay leaves
    • 1 sprig fresh rosemary
    • 1 teaspoon ground nutmeg
    • 1⁄16 teaspoon ground black pepper, or to taste
    • 🧂 Salt to taste

STEPS

1

Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.

2

Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.

3

Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.

4

Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

NUTRIENTS

Per 1 serving

🔥

378

Calories

  • 31
    Protein
  • 21
    Carbs
  • 16
    Fats

💡 For a richer flavor, use a high-quality dry red wine.Serve with crusty bread to mop up the sauce for a complete meal.Leftovers can be stored in the fridge for up to 3 days and reheat well.