Beef Stifado
This simple slow cooked Beef Stifado is a perfect winter warming family meal.
Servings: 4
Ingredients
- 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
Instructions
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
Calories: 359kcal | Carbohydrates: 13g | Protein: 40g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 505mg | Potassium: 952mg | Fiber: 3g | Sugar: 5g | Vitamin A: 187IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 6mg