Beef Stifado {Slow Cooker or Oven}

Beef Stifado, a Greek-style beef stew with vegetables in a slow cooker, ready to serve.

4.73 from 157 votes

Beef Stifado {Slow Cooker or Oven}

A simple Greek-style stew, this Slow Cooked Beef Stifado is so satisfying, in summer or winter. It’s a taste of sunshine and holidays, packed with vegetables and a rich, delicious sauce.

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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

Before browning: Pat the beef dry before you brown it with kitchen paper. It will make it brown more easily

Vegetables: You could try adding any root veg of your choice. Be sure to cut them small enough that they cook in the slow cooker or pan

To freeze: 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

Serving suggestions: 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

Nutrition