Name: Stifado - Slow-Cooker Greek Beef Stew
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: Greek
Ingredients: 5 tablespoons extra virgin olive oil, divided; 2 lbs. cubed beef stew meat (see notes*); 1 large yellow onion, roughly chopped; 3 cloves garlic, minced; 1 lb. baby shallots, peeled; 2 medium golden russet potatoes, peeled and cubed (optional); 1 can (15 oz.) petite diced tomatoes; 1 cup red wine (see notes for recommendation*); water; 3 tablespoons tomato paste; 2 teaspoons ground nutmeg; 1 tablespoon thyme leaves; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1 tablespoon ground coriander; 2 sprigs fresh rosemary; 1 cinnamon stick; 2 bay leaves; salt; black pepper; fresh parsley (optional)

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30 Days of Greek Cooking: Day 1 of 30

My fiancé is a beef stew enthusiast, so preparing this easy-to-make Greek version in the crock on a lazy Saturday was a no-brainer! If there’s red meat, tomatoes, and potatoes involved, he wants it in his belly ASAP. Traditional Stifado does not call for potatoes, but I always throw them in to add some extra heartiness. This stew is often served alongside boiled potatoes anyway, so there’s no harm in including them if you’re okay with veering slightly off the traditional path. I also like serve this with a whole-grain baguette so we can soak up every last drop of the delicious juices with each slice.

Greek cuisine has many comfort foods, but Stifado is always a fan favorite in our house. This dish may be a tad unheard of in the U.S. and recipes are hard to find because most are written in Greek, but it’s super simple to make and enjoy in the comfort of your own home. All you need is a medium-sized crock pot (like this one), a place to prep, and a few hours to let it cook low and slow.

*The ingredients of this dish are approved for the Mediterranean Diet. For more recipes to try based on this way of eating, check out these.*

What is Stifado?

Stifado (pronounced “stih-FAH-doh”) is widely made and has tons of local variations throughout all of Greece. Its original roots are in Italy, though, and was actually brought over to Greece by the Venetians in the 13th century. Once brought to Greece, Stifado became quite diverse after receiving influences from Turkish and Middle Eastern cuisines.

This dish is made of tender beef cubes cooked in an aromatic and herbal tomato sauce with red wine for added flavor. Onions are a staple, and oftentimes they equal in weight to the main ingredient in most variations. These vegetables contain pectin, which thickens the juices while stewing and produces a more full-bodied sauce.

Traditionally, Stifado is served with orzo, rice, or boiled potatoes. A very popular variation of this dish is also made with rabbit meat.

Stifado – Slow-Cooker Greek Beef Stew

Author: Christina Taylor
Total Time: 5 hours 20 minutes
Yield: 6 servings

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Description

Stifado is a traditional Greek beef stew dish served as an appetizer or main course.

Instructions

Drizzle 2 tablespoons of EVOO on the bottom of the crock pot to coat. Add onion, garlic, potatoes (optional), and shallots. Keep crock turned off and cover.
Heat 2 tablespoons of EVOO in a large skillet over medium heat until shimmering, but not smoking. Brown the meat on all sides (about 10 minutes) and add pinches of salt and pepper. Place meat in crock once browned.
Turn crock on low. Stir in canned diced tomatoes. Fill empty can with water and add to crock.
Add red wine, tomato paste, nutmeg, thyme leaves, dried oregano, ground cumin, ground coriander, salt, and pepper. Stir lightly to mix.
Place rosemary sprigs, bay leaves, and cinnamon stick on top and cover. Cook on low for 5 ½ to 6 hours, stirring lightly periodically to ensure nothing burns to the bottom of crock.
Remove cover and place on warm setting. Serve in bowls with whole-grain baguette slices and garnish with fresh parsley (optional).

Notes

Use a nice Agiorgitiko to keep it Greek. Sangiovese hails from nearby Italy and will also work well with this dish. If you’re in a pinch or can’t find either of these in your area, then shoot for a Cabernet or bold blend.

The suggested meat for this recipe is top sirloin steak cut into cubes. Veal may be substituted, if desired.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: Lunch, Dinner, Stew
Method: Slow Cooker
Cuisine: Greek

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