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Beef Stifado in the Slow Cooker

  • Yield: 8 servings 1x


Stifado is a Greek beef stew
Serve with rice or untraditional mashed potatoes

Nutritional information does not include rice or potatoes


  • 3 tbs olive oil (divided)
  • 2 pounds beef stew meat (cubed)
  • 1 large onion (roughly chopped)
  • 2 cloves garlic (crushed)
  • 1 14.5 oz can diced tomatoes
  • 1 tsp ground nutmeg
  • 1 medium cinnamon stick
  • 2 ea bay leaves
  • 1 sprig fresh rosemary
  • 1/2 tsp salt
  • to taste ground black pepper
  • 1 cup red wine
  • 2 tbs red wine vinegar
  • 2 tbs ketchup (or substitute grainy mustard if you like it more tart)
  • 1 pound baby shallots (peeled)


  1. Heat 2 tbs 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, 6-8 minutes.
  2. Add the tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt, and pepper,
  3. Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes.
  4. Add wine and vinegar and stir to combine.
  5. Set slow cooker to low.
  6. Pour beef mixture into the slow cooker and stir in the ketchup.
  7. Cook on low until the beef is tender, 6-8 hours.
  8. About 2 hours before cooking if done, heat remaining olive oil in a skillet and cook shallots until soft, 3-4 minutes.
  9. Add the cooked shallots to stew for the last 1-2 hours of cooking.
  10. Remove and discard the cinnamon stick, bay leaves, and rosemary sprig before serving.



  • Category: Main Dish


  • Calories: 252
  • Fat: 10.04 g
  • Carbohydrates: 14.89 g
  • Protein: 27.36 g
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