Description
A hearty and flavorful Greek-style beef stifado slow-cooked or oven-baked with tender stewing beef, aromatic spices, red onions, carrots, garlic, tomato puree, and red wine vinegar, perfect for a comforting meal that melts in your mouth.
Ingredients
Main Ingredients
- 2 tbsp Olive oil
- 700 g Stewing beef (Cubed)
- 2 Red onions (Peeled and sliced)
- 3 Carrots (Peeled and cut into chunks)
- 3 Garlic cloves (Peeled and crushed)
- 1 tbsp Mixed spice
- 1 tbsp Dried oregano
- 2 tbsp Tomato puree
- 2 Bay leaves
- 1 Beef stock cube (No need to add water)
- 3 tbsp Red wine vinegar
- 400 g Chopped tomatoes (For slow cooker) / 800 g Chopped tomatoes (For oven cooking)
- Salt and pepper to taste
Instructions
- Prepare the beef: Heat the olive oil over medium heat on the stovetop. Pat the beef dry with kitchen paper to help browning, then pan fry the beef cubes in batches until browned all over. If using the slow cooker, brown the beef directly in the slow cooker pan if possible; otherwise, transfer it after browning in a frying pan.
- Add remaining ingredients: Once the beef is browned, add the sliced onions, chunked carrots, crushed garlic, mixed spice, dried oregano, tomato puree, bay leaves, beef stock cube, red wine vinegar, chopped tomatoes, and season generously with salt and pepper.
- Slow cooker method: Place the lid on the slow cooker and cook on HIGH for 5-6 hours or on LOW for 8-9 hours until the beef is tender and the flavors are well melded.
- Oven method: Preheat your oven to 160℃ (325°F fan), 180℃ (350°F conventional), or Gas Mark 4. Use an ovenproof casserole or saucepan with a lid. After browning the beef and adding all ingredients (using double the chopped tomato quantity), cover and cook in the oven for 2 hours (3 hours for extra tenderness). Check halfway through cooking and add a splash of water if the sauce starts to dry out.
- Finish and serve: Remove the bay leaves before serving. Adjust seasoning with salt and pepper as needed and serve hot, ideally with crusty bread, rice, or potatoes.
Notes
- Patting the beef dry before browning improves the caramelization and flavor.
- Adding an extra can of chopped tomatoes is necessary when cooking in the oven to prevent the sauce from drying out.
- If the sauce becomes too thick or starts to dry during oven cooking, add a little water to maintain moisture.
- Slow cooking allows the beef to become especially tender and infused with the rich spice flavors.
- For best flavor, allow the stifado to rest for a few minutes before serving.
