Greek Beef Stifado

Ingredients

• 600g stewing beef, cubed
• 12 shallots, peeled and left whole
• 3 cloves garlic, crushed
• 400g tin chopped tomatoes
• 150ml red wine
• 100ml beef stock
• 2 tbsp tomato puree
• 2 tbsp red wine vinegar
• 1 cinnamon stick
• 3 whole cloves
• 2 bay leaves
• 1 tsp oregano
• 1 tsp sugar
• Salt and black pepper

Method

1. Brown the beef in a hot pan. Set aside.
2. Add the shallots to the slow cooker whole.
3. Add the browned beef on top.
4. Mix the tomatoes, wine, stock, tomato puree, vinegar, and sugar. Pour over the beef.
5. Tuck in the cinnamon stick, cloves, bay leaves, and oregano.
6. Cook on LOW for 8 hours until the beef and shallots are meltingly tender.
7. Remove the cinnamon stick, cloves, and bay leaves. Season to taste.
8. Serve with crusty bread, rice, or orzo pasta.

Tips

The cinnamon might seem unusual but it’s key to the dish. It gives a gentle warmth without tasting sweet.