Slow Cooker Greek Stifado Beef Stew
A rich Greek beef stew with red wine
Print Recipe
Equipment
- Slow Cooker
- Frying Pan
Ingredients
- 850 g Stewing beef Cut into chunks
- 150 g Shallots Diced, or halved if small
- 3 cloves Garlic
- 1 tbsp Tomato puree
- 200 ml Red wine
- 200 ml Beef stock
- 1/4 tsp Ground all spice
- pinch ground cloves
- 3 Bay leaves
- Pinch Salt
- Pinch Pepper
- 1 tbsp Cornflour To thicken after cooking
Instructions
- In a hot pan, with a little oil, brown the beef on all sides. Do this in batches if needed.
- Set the beef aside, and cook the shallots and garlic in the pan for few minutes until soft. Add tomato puree, and stir well. Add the wine and reduce by half. Transfer to the slow cooker.
- Add all other ingredients to the slow cooker (apart from the cornflour).
- Cook for 3-4 hours on high, or 7-8 on low.
- Optional: Add cornflour (mixed with a little water first) to thicken the sauce. Stir well.
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 376kcalCarbohydrates: 9gProtein: 34gFat: 20gSaturated Fat: 9gTrans Fat: 1gCholesterol: 117mgSodium: 224mgPotassium: 809mgFiber: 1gSugar: 3gVitamin A: 46IUVitamin C: 3mgCalcium: 50mgIron: 4mg
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