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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.
This is such a fantastic slow cooker beef recipe. It’s great for when you fancy something a little different than your typical British stew.
This Beef Stifado is still packed with vegetables, is hearty and satisfying and SO easy to make, but it just has that Mediterranean edge to it that gives something new.
We’re cooking this long and slow to get that depth of flavour and tender meat. Instructions for both the slow cooker and oven are below.
Why you’ll love this Beef Stifado recipe
⭐️ An easy stew that’s a little bit different
⭐️ Packed with flavour
⭐️ Great to fill the freezer
Sarah’s notes
A number of years ago, I spent a blissful week with friends in Cyprus. Now, I have to say, it was my 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.
Beef Stifado Ingredients Notes
- Diced beef – Usually called casserole beef or stewing steak in the supermarkets. Any kind of beef suitable for slow cooking will work here
- Red onion and garlic – Frozen or fresh is fine
- Carrots – Chopped into small bite sized pieces
- Herbs and spices – Oregano, mixed spice and bay leaves
- Tomato base – You will need a can of chopped tomatoes and tomato puree
- Stock cube – Use a beef flavour, no need to add water
- Red wine vinegar – You’ll need 3 tbsp
- Olive oil – Or another flavourless oil
How to make Beef Stifado
- Pan fry the beef in oil until browned all over.
- Add in all of the other ingredients.
- Put the lid on and cook as per the recipe below.
Substitutions
- Veggies – You could try adding any root veg of your choice. Be sure to cut them small enough that they cook in the slow cooker.
Leftovers & Storing
In the fridge You can keep this recipe in the fridge for 3 days. In fact, these flavours actually get better with time. Reheat fully in the microwave or on the hob before serving.
In the freezer This recipe freezes really well and is great for batch cooking. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.
This recipe could also be turned easily into a ‘dump’ recipe – AKA dump it all in a bag and freeze ready for cooking later.
Recipe Tip
Pat the beef dry before you brown it with kitchen paper. It will make it brown more easily.
More Greek-inspired recipes…
Under 30 minutes
Easy Lamb Koftas {with Tzatziki}
Air Fryer
Air Fryer Greek Chicken Traybake
Side Dishes
Greek Salad
Under 15 minutes
Halloumi Wraps {with Sticky Sauce}
FAQs
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.
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.
The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light.
I wrote up a whole slow cooker review though, where you might find another one to suit your needs. Have a read here.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Beef Stifado {Slow Cooker or Oven}
Ingredients
- 2 tbsp Olive oil
- 700 g Stewing beef, Cubed
- 2 Red onions, Peeled and sliced
- 3 Carrots, Peeled and cut into chunks
- 3 Garlic cloves, 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
Instructions
For the Slow Cooker:
- Heat the oil over a medium heat on the hob. Pan fry the beef in batches until browned all over. 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 and put the lid on.
- Cook for HIGH 5-6 hours or LOW 8-9 hours.
To cook in the Oven:
- Preheat the oven to 160℃ fan/180℃/Gas Mark 4.
- Heat the oil over a medium heat on the hob in an ovenproof 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 x2 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made a double batch wow tasted amazing & have frozen x6 portions in batches of x2 . Love how you show double or triple recipe’s made life so easy. One of the nicest stews Ive done. I have added more veg to mine just to stretch the meat & calories.
It was delicious but a bit runny. Any clues as to why? It was cooked in slow cooker and I stuck to the recipe.
Very easy recipe and great slow cooker meal. Followed the recipe and just needed to add a splash of boiling water about an hour before serving. We had it with Orzo pasta and it went down very well. Would definitely cook again.
Delicious. I made a double batch, froze half & had it the following week & it tasted even better. Family loved it so I’ll definitely be making this regularly this winter.
Excellent, I used an Aga lower oven, 6 hrs.
I made this for Sunday night dinner, and it was fabulous! Slightly on the sweet side for us so may need to tweak it a bit! But so tasty and we throughly enjoyed it!
This is absolutely beautiful, the smell when it was cooking had my mouthbwatering , i was wondering if you could change the beef for chicken.
Made the stifado the house was immersed In The aroma of Greece, and by the time it was ready we were more than ready to eat it, it was absolutely delicious and will be made again and again I’m sure.