SLOW-COOKER GREEK BEEF STEW
Enjoy this flavorful beef stew served over pasta - a slow cooked Greek dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 6
Number Of Ingredients 11
Steps:
- Remove excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions in cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart slow cooker.
- Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.
- Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 80 mg, Fiber 4 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg
BEST OF ALL: SLOW COOKER BEEF STEW
I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.
Provided by Bobbee Valentine
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 7h45m
Yield 10
Number Of Ingredients 16
Steps:
- Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
- Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
- Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
- Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
- Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g
BEEF STIFADO IN THE SLOW COOKER
Stifado is a Greek beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 6h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large skillet over high heat and cook beef, onion, and garlic until meat is browned on all sides and onions are soft, 6 to 8 minutes. Add tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes. Add wine and vinegar and stir to combine.
- Turn slow cooker to Low setting. Pour beef mixture into slow cooker and stir in ketchup.
- Cook on Low until beef is tender, 6 to 8 hours.
- Meanwhile, heat remaining olive oil in a skillet and cook shallots until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
- Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 20.6 g, Cholesterol 79.8 mg, Fat 15.7 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 4.4 g, Sodium 261.2 mg, Sugar 6.7 g
GREEK-STYLE BEEF STEW (STIFADO)
Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.
Provided by Chef John
Categories Beef Stew
Time 3h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
- Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
- Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
- Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
- Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
- Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
- Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
- Taste and adjust seasonings before serving.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg
KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)
This is a recipe that you may adjust to your liking, every Greek cook has their own version of this --- you may also add in some carrots and potatoes also if desired, this tastes even better the second day that is if you have any leftovers! --- one cinnamon stick may be used in place of the cinnamon powder, but please do not reduce the onions for this! This can also be cooked in the oven if desired, cooking time will vary depending on the type of beef you use and the size of beef cubes, I use boneless sirloin for this and I also add in 1 tablespoon crushed dryed chili flakes for heat since my family likes things really spicy! --- this is a delicious stifatho!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil and butter in a Dutch oven over medium heat.
- Season the beef with salt and pepper.
- Add in the beef cubes (cooking in batches) cook until browned remove to a plate.
- Repeat with remaining beef.
- Return the first batch of beef back to the pot.
- Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes.
- Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil, simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
- Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more, or until the beef is tender. Season with salt and pepper to taste.
- Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
- Season with more salt and freshly ground pepper if needed.
- Ladle into bowls and serve with crust bread or buns.
- Delicious!
Nutrition Facts : Calories 434.7, Fat 21.3, SaturatedFat 9.2, Cholesterol 123.8, Sodium 1081.6, Carbohydrate 19.8, Fiber 2.4, Sugar 12.8, Protein 39.2
GREEK STYLE BEEF STEW
Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!
Provided by Peter I.
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
- Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
- Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
- Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
- Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g
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