Slow Cooked Beef Stiffado Recipe

Name: Slow Cooked Beef Stiffado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil (I always use Greek olive oil); 2 lbs braising steak or 2 lbs stewing beef, cubed; 3 onions, cut into wedges; 4 garlic cloves, chopped; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 3 tablespoons red wine vinegar; 1 1/2 cups tomato sauce; 1 teaspoon sugar; 1 bay leaf; 1 cup crumbled feta cheese

Servings: persons

1 tablespoon oil (I always use Greek olive oil)
2 lbs braising steak or 2 lbs stewing beef, cubed
3 onions, cut into wedges
4 garlic cloves, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons red wine vinegar
1 1/2 cups tomato sauce
1 teaspoon sugar
1 bay leaf
1 cup crumbled feta cheese

1
Heat oil over medium heat and brown the beef in batches, transfer to slow cooker when browned.
2
Add onions to pan and cook until soft.
3
Add garlic, cinnamon and allspice and cook for 1 min, add vinegar, tomato sauce, sugar and bay leaf and stir to combine.
4
Pour mixture over beef and cook on low for 8 to 10 hours or high for 4 to 5 hours.
5
Add feta cheese and cook on high for 10 minutes.
6
Discard bay leaf.
7
Serve with potatoes.l.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon oil (I always use Greek olive oil), 2 lbs braising steak or 2 lbs stewing beef, cubed, 3 onions, cut into wedges, 4 garlic cloves, chopped, and more.

Yes, Slow Cooked Beef Stiffado falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooked Beef Stiffado

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