Greek Stifado

Bringing Greece to the slow cooker.

Bringing Mediterranean vibes to the midweek slow cooker meal, with delicious rich flavours and tender beef from having been cooked for a long time.

This dish is also good to make ahead as tastes just as good reheated and can be easily frozen. I served mine up with crusty bread but also could be served with potatoes.

Serves 4

• 800g beef stewing steak, cut into chunks

• 125ml red wine

• 2 tbsp red or white wine vinegar

• 1 tsp ground cinnamon

• 1 tsp cloves

• 1/2 teaspoon grated nutmeg

• 4 garlic cloves, crushed

• 4 tomatoes, roughly chopped

• 1 tbsp tomato puree

• 200ml beef stock

• 2 small (or 1 large) white onion, cut into quarters

Directions

1. Heat oil in a pan, brown off the beef then add the wine and vinegar, allow to cook for a couple of mins

2. Add the rest of the ingredients, other than the onions, and mix

3. Add to the slow cooker and cook for 4 hours on high or 8 hours on low, add the onions halfway.