Like most families, we are always super busy. Gone are the days when we would all eat dinner together. Between teaching Social Media classes in the evenings and the teens’ varied schedules, it just doesn’t happen anymore. However, I still want them all to have a decent home-cooked meal every night, and that’s where my slow cooker is a lifesaver and Beef Stifado (Greek Stew) a firm favourite.
Beef Stifado (Greek Stew) in the Slow Cooker
Μοσχαρίσιο στιφάδο (ελληνικό στιφάδο) στην αργή κουζίνα
Moscharísio stifádo (ellinikó stifádo) stin argí kouzína
The history of stifado can be traced back to the 13th century when the Venetians introduced it to Greece. This fits in beautifully as from 1386 to 1797, Corfu was known as the “Door of Venice,” you only have to walk through Corfu Old Town to see the abundance of Venetian influence. Stifado probably originates from the Italian word “stufato,” meaning stewed. Over the years, the recipe has evolved, blending the multicultural influences that have touched Greek shores, shaping our Greek food traditions.
Noted for its rich flavourful and aromatic sauce, beef stifado has the most delicious comforting, warming and soothing effect. It’s one of those meals you feel sad when it’s ended! Older versions of stifado do not include tomatoes as tomatoes weren’t introduced into Greece until the late 16th Century plus stifado was originally made with rabbit. Through my beef stifado research, I found numerous variations including the addition of red wine or vinegar and various spices, I think it’s a recipe that you develop over time to suit your own tastes and produce, spices available.
Ingredients:
For Beef Stifado (Greek Stew) in the Slow Cooker
- 2 tbsp of olive oil (but if your husband is Greek it’s a lot more 😂)
- 450 g stewing beef, in cubes
- 2 onions, peeled and sliced (you could use white, red, shallots or kokkari onions which Greeks tend to use for their sweeter taste if using small onions cut into quarters for a more chunky look – in a traditional Stifado ratio of onions to meat is nearly equal)
- 3 carrots, peeled and cut into rough chunks
- 3 cloves garlic, peeled and crushed (again possibly more if your Greek husband is in charge of garlic mincing)
- 1 tbsp paprika (we use a paprika based spice packet we purchased in Corfu)
- 1 tbsp dried oregano (also from Corfu and probably a dash more because ya’know Greek husband)
- Pinch of nutmeg
- 1 tsp of cinnamon (or cinnamon stick if you have one)
- 2 tbsp Tomato puree
- 2/3 Bay leaves (collected and dried from Yiayia garden of course)
- 1 Beef stock cube
- 400 g Chopped tomatoes
- Water (I usually fill the empty tomato tin)
- Plenty of salt and pepper
Slow Cooker Instructions:
- Heat some olive oil on the hob and pan fry the beef until browned all over. Transfer to the slow cooker pan.
- Add in all of the other ingredients.
- Give it all a Good mix, really let the ingredients get to know each other.
- Put the lid on.
- Cook for HIGH for 4- 6 hours or LOW for 8 – 9 hours.
Slow Cooker Top Tip
If you have a “warm” setting make up your accompaniment, orzo, rice or as I’m English and love winter comfort food mashed potato. Pop it in the slow cooker and set it to warm, this way everyone can help themselves when they get home.
What To Serve Beef Stifado With
We usually opt for mashed potato as nothing says winter comfort food better. Alternatively serve with orzo, rice or crusty bread. For a meat-free version swap out the beef for mushrooms.