Slow Cooked Beef Stifado
Transport your taste buds to the Mediterranean with this Slow Cooked Beef Stifado, a rich and savory Greek stew that's perfect for cozy dinners. Tender chunks of beef chuck are slow-cooked to perfection with sweet pearl onions, aromatic spices like cinnamon, cloves, and allspice, and a tangy blend of red wine, tomatoes, and vinegar. This time-honored recipe marries deep, complex flavors with minimal hands-on effort, thanks to the magic of slow cooking. Serve this hearty dish with crusty bread, fluffy rice, or creamy mashed potatoes to soak up every drop of the luscious sauce. Garnished with fresh parsley, this crowd-pleasing meal is as comforting as it is elegant. Ideal for family meals or entertaining, this iconic dish will transport you straight to the sun-soaked shores of Greece.
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Recipe Information
Ingredients
- 1000 grams beef chuck (or stew beef), cubed
- 3 tablespoons olive oil
- 500 grams pearl onions, peeled
- 4 pieces garlic cloves, minced
- 250 milliliters red wine
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 2 tablespoons red wine vinegar
- 250 milliliters beef stock
- 2 pieces bay leaves
- 1 piece cinnamon stick
- 5 pieces cloves
- 6 pieces allspice berries
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef cubes on all sides until browned. Work in batches if needed, then transfer the beef to the slow cooker.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the pearl onions for about 5 minutes until golden but not fully softened.
Add the minced garlic and sauté for 1 minute until fragrant. Transfer the onions and garlic to the slow cooker.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom, and let it simmer for 2 minutes. Pour the wine into the slow cooker.
In the slow cooker, stir in the tomato paste, canned diced tomatoes, red wine vinegar, and beef stock until well combined.
Add the bay leaves, cinnamon stick, cloves, allspice berries, sugar, salt, and black pepper to the slow cooker.
Mix everything well, cover, and cook on low for 6-8 hours or on high for 4 hours, until the beef is tender and the flavors are fully developed.
Discard the bay leaves, cinnamon stick, and any large whole spices before serving.
Optional: Garnish with freshly chopped parsley. Serve hot with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
3614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 42.8 g | ||
| Protein | 205.6 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 5340 mg | 114% | |
*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.
