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A delicious Greek style stew, this Beef Stifado is so satisfying, in summer or winter. It’s a taste of sunshine and holidays, packed with vegetables and a rich flavourful sauce.
A number of years ago, we spent a blissful week with friends in Cyprus. Now, I have to say, it was a first holiday with children so it was, how shall we say, a learning curve?
I had a pair of fearless toddlers who had learned to walk that week and they planned on leaping into the swimming pool at any given moment. But my resounding memory of that week is laughs with friends and some seriously memorable food.
Perfectly light and delicate pastries, rich, deep tomato sauces and meltingly soft meats. This recipe for Beef Stifado will forever take me back to that trip.
Whether you’re making this and eating this in the depths
You’ll love this recipe because:
✅ An easy stew that’s a little bit different
✅ Packed with flavour
✅ Great to fill the freezer
FAQs about this Beef Stifado Slow Cooker Recipe
What shall I serve with this dish?
I like to serve this with some cooked orzo pasta, rice, or mashed potatoes. If you don’t have time (or energy for those) crusty bread or flatbreads are delicious too.
Would any other vegetables work in this dish?
Yes, you could try adding any root veg of your choice. Be sure to cut them small enough that they cook in the slow cooker.
Is this OK to use as leftovers?
Yes! In fact, these flavours actually get better with time. The stew will keep in the fridge for 3 days or 3 months in the freezer.
Is this an authentic Greek recipe?
This is a Greek style recipe, with flavours I’ve loved from my trips there. Traditional Stifado includes small, cooked, peeled onions. (You can read more about it here on MyGreekDish.) I unfortunately couldn’t find any when making this recipe, so I’ve substituted red onions, which also have a lovely sweet flavour.
Can you recommend a slow cooker?
The one I love (which can be used on the hob too) is the Morphy Richards Sear & Stew Slow Cooker as it’s really light.
If you have an induction hob, I would recommend the Lakeland Digital 6.5l Slow Cooker.
Fancy more meaty Slow Cooker recipes?
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
- 2 tbsp of Olive Oil
- 700 g Stewing beef, In cubes
- 2 Red onions, Peeled and sliced
- 3 Carrots, Peeled and cut into chunks
- 3 Cloves garlic, Peeled and crushed
- 1 tbsp Mixed Spice
- 1 tbsp Dried Oregano
- 2 tbsp Tomato puree
- 2 Bay leaves
- 1 Beef stock cube, Or 'stock pot' NO NEED TO ADD WATER
- 3 Tbsp Red Wine Vinegar
- 400 g Chopped tomatoes, SEE INSTRUCTIONS IF OVEN COOKING
- Plenty of salt and pepper
Slow cooker instructions:
- Heat the oil over a medium heat on the hob. Pan fry the beef in batches until browned all over. (Top tip, pat the beef dry first with kitchen paper, it will make it brown more easily.) If your slow cooker pan allows, you can do this straight into the pan, if not, use a frying pan and transfer to the slow cooker pan as it's browned.
- Add in all of the other ingredients. Put the lid on.
- Cook for HIGH 5 - 6 hours or LOW 8 - 9 hours.
Regular oven instructions:
- Preheat the oven to 160C.
- Heat the oil over a medium heat on the hob, in an oven proof casserole or saucepan with a lid. Pan fry the beef in batches until browned all over. (Top tip, pat the beef dry first with kitchen paper, it will make it brown more easily.)
- Add in all of the other ingredients. NOTE: You will need to add an ADDITIONAL can of tomatoes if cooking in the oven. So TWO 400g cans.
- Put the lid on.
- Put in the oven for 2 hours (or 3 will be even better) until the meat is tender and soft. Check it half way and add a little water if the sauce is drying out.
Nutrition information is automatically calculated, so should only be used as an approximation.