Slow Cooker Beef Stifado
5 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp olive oil
- 400 g shallots, whole, peeled
- 10 g garlic cloves, chopped
- 175 ml red wine
- 1.2 kg lean, diced beef
- 500 ml passata
- 1β2 tsp. rosemary
- 2 bay leaves
- 1β2 tsp. cinnamon
- 1 tsp. oregano
- 4 whole cloves
- 1/4 tsp. ground nutmeg
- 1 tsp. salt
- 1 tsp. black pepper
- 30 g cornflour
- 20 g tomato puree
Method
- Heat the olive oil in a frying pan on medium heat and add the shallots.
- Cook for about 10 minutes until golden brown. Add the garlic and fry for a further 30 seconds before adding the wine. Increase the temperature to high and reduce the wine so only about ΒΌ is remaining and it should be a thick, syrupy consistency. Tip all of this into the slow cooker.
- Add the remaining ingredients. Put the lid on and cook on low for around 8 hours or until the beef starts to fall apart.
- Remember to fish out the bay leaves and cloves before serving.