Crock Pot Beef Stifado
Indulge in the comforting flavors of **Crock Pot Beef Stifado**, a hearty Greek-inspired stew that transforms tender beef chuck and sweet pearl onions into a symphony of rich, aromatic flavors. Slowly simmered in a savory sauce infused with red wine, cinnamon, allspice, and oregano, this dish highlights the perfect balance of warm spices and tangy notes from red wine vinegar and crushed tomatoes. The Crock Pot does all the heavy lifting, making it a low-effort, high-reward meal that’s perfect for busy weeknights or cozy family dinners. Serve this soul-warming classic over fluffy rice, creamy mashed potatoes, or with crusty bread to soak up every drop of its luscious sauce. Embrace the irresistible blend of Mediterranean comfort and slow-cooked perfection in every bite!
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cubed
- 1 pound Pearl onions, peeled
- 4 cloves Garlic cloves, minced
- 14 ounces Canned crushed tomatoes
- 1 cup Beef broth
- 0.5 cup Red wine
- 2 tablespoons Red wine vinegar
- 2 tablespoons Tomato paste
- 2 tablespoons Olive oil
- 1 stick Cinnamon stick
- 5 cloves Whole cloves
- 2 leaves Bay leaves
- 1 teaspoon Ground allspice
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Brown the beef cubes in batches until a crust forms on all sides. Transfer browned beef to the Crock Pot.
Add the remaining tablespoon of olive oil to the skillet and sauté the pearl onions until lightly golden, about 5 minutes. Add them to the Crock Pot.
In the same skillet, add minced garlic and sauté for about 30 seconds, then deglaze the pan with red wine. Scrape up the browned bits with a wooden spoon.
Stir in the crushed tomatoes, tomato paste, red wine vinegar, beef broth, cinnamon stick, whole cloves, bay leaves, allspice, oregano, salt, and pepper. Let the mixture simmer for 5 minutes.
Pour the sauce mixture over the beef and onions in the Crock Pot. Stir gently to combine.
Cover the Crock Pot with the lid and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the flavors have melded together.
Once done, remove the cinnamon stick, bay leaves, and whole cloves before serving.
Serve hot over rice, mashed potatoes, or crusty bread for a complete meal. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5522 mg | 240% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 40.6 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 5196 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
