Slow Cooked Beef Stiffado
Transport your taste buds straight to the heart of Greek cuisine with this Slow Cooked Beef Stiffado, a rich, aromatic stew that’s as comforting as it is flavorful. Tender chunks of seared beef chuck are simmered slowly with sweet pearl onions, robust red wine, and a medley of warm spices like cinnamon, cloves, and allspice, resulting in a melt-in-your-mouth dish infused with Mediterranean allure. A splash of red wine vinegar and a hearty base of crushed tomatoes and beef stock create a luscious, tangy sauce that perfectly complements the succulent meat. Ideal for cozy evenings, this one-pot masterpiece pairs beautifully with crusty bread, fluffy rice, or velvety mashed potatoes. With its intoxicating fragrance and depth of flavor, this traditional Greek beef stew is sure to become a family favorite. Perfect for slow cooker lovers and those seeking international-inspired comfort food!
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Recipe Information
Ingredients
- 1.5 lbs beef chuck (cut into 2-inch cubes)
- 3 tbsp olive oil
- 1 lb pearl onions
- 3 garlic cloves (minced)
- 1 cup red wine
- 1 cup canned crushed tomatoes
- 2 tbsp red wine vinegar
- 1 cup beef stock
- 1 cinnamon stick
- 5 whole cloves
- 2 bay leaves
- 1 tsp dried oregano
- 0.5 tsp ground allspice
- 1 tsp salt
- 0.5 tsp black pepper
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 necessary to avoid overcrowding. Set the seared beef aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the pearl onions and sauté for 5-7 minutes until they are golden and slightly softened.
Add the minced garlic to the skillet and sauté for an additional 1 minute. Remove the onions and garlic from the pan and set aside.
Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, then remove from heat.
In a slow cooker, combine the seared beef, sautéed onions and garlic, deglazed wine, crushed tomatoes, red wine vinegar, and beef stock. Stir well.
Add the cinnamon stick, whole cloves, bay leaves, oregano, ground allspice, salt, and black pepper to the slow cooker. Stir again to evenly distribute the spices.
Cover the slow cooker and set it to low heat. Cook for 4 hours, stirring halfway through, until the beef is tender and the sauce is thickened.
Once done, remove the cinnamon stick, cloves, and bay leaves from the stew. Taste and adjust seasoning if needed.
Serve the beef stiffado hot with crusty bread, rice, or mashed potatoes. Garnish with a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 896 mg | 19% | |
*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.
