Beef Stifado in the Slow Cooker

Rating: 4.3 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

By Anonymous

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Recipe Summary

prep:
15 mins
cook:
6 hrs 10 mins
total:
6 hrs 25 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

Per Serving:
378 calories; protein 30.7g; carbohydrates 20.6g; fat 15.7g; cholesterol 79.8mg; sodium 261.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

CJB
Rating: 4 stars
02/01/2019
Very nice change from the standard beef stew! Full disclosure - I don't tend to actually *measure* ingredients on recipes like this, but I used the full ingredient list. (Except for the baby shallots - couldn't find them at my grocery store so I used pearl onions instead.) The only real change I made was to do this on the stove-top instead of the slow cooker since I didn't decide in time. I let the beef simmer in a little beef broth for an hour or so to get tender, then cooked most of the liquid off before adding the wine, tomatoes, herbs, and spices. I'm sure letting it stew all day in the slow cooker would have blended the flavors even better, but the stove-top version was very good. Read More
Helpful
(2)

Most helpful critical review

Love2Cook
Rating: 3 stars
11/14/2018
I was interested in trying this recipe because of the atypical spices. It sounded different. While tasty, it was a bit disappointing, as I didn't get the layering of flavors I expected. I think it could be made better and faster on the stove top, rather than in a slow cooker. Read More
Helpful
(5)
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Love2Cook
Rating: 3 stars
11/14/2018
I was interested in trying this recipe because of the atypical spices. It sounded different. While tasty, it was a bit disappointing, as I didn't get the layering of flavors I expected. I think it could be made better and faster on the stove top, rather than in a slow cooker. Read More
Helpful
(5)
Theresa Kruse
Rating: 4 stars
01/31/2019
I thought it needed a little more depth so added a tablespoon of Beef Base & Seasoning Read More
Helpful
(2)
CJB
Rating: 4 stars
02/01/2019
Very nice change from the standard beef stew! Full disclosure - I don't tend to actually *measure* ingredients on recipes like this, but I used the full ingredient list. (Except for the baby shallots - couldn't find them at my grocery store so I used pearl onions instead.) The only real change I made was to do this on the stove-top instead of the slow cooker since I didn't decide in time. I let the beef simmer in a little beef broth for an hour or so to get tender, then cooked most of the liquid off before adding the wine, tomatoes, herbs, and spices. I'm sure letting it stew all day in the slow cooker would have blended the flavors even better, but the stove-top version was very good. Read More
Helpful
(2)
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suziD
Rating: 5 stars
12/04/2018
What kind of vinegar please? Balsamic, white, apple cider, malt? I am sure using the wrong one will be a game changer Thanks Read More
Helpful
(1)
Tashagang
Rating: 5 stars
11/05/2018
This was very good on a cool fall day. I didn't have six hours to cook it so used a clay pot. You didn't specify what type of vinegar so I used sherry vinegar. Next time, I think I'd add some oregano. Thanks for the recipe. I'll make it again. Read More
Helpful
(1)
FrackFamily5 CA—>CT
Rating: 4 stars
12/30/2020
Making this in the Instant Pot was a breeze. You can sauté then switch to the slow cook method- Easy!! The meat in this stew was delicious. I loved the warm spices. My store did not have baby shallot so I subbed onions. I think I would have preferred chunked up onion. The sauce flavor was good and needs much salt, so make sure to season your meat and add more before serving. I served it over egg noodles, with crusty bread and with a side of broccoli for added veggies. Read More
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Angela Bailey-Fletcher
Rating: 5 stars
01/31/2019
Was wonderful. This goes into the company fule fore sure. Read More
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