Beef Stifado in the Slow Cooker

Name: Beef Stifado in the Slow Cooker
Total time: 385 min
Yield: 6 份数
Ingredients: 3 tablespoons olive oil, divided; 🥩 2 pounds cubed beef stew meat; 🧅 1 large onion, roughly chopped; 🧄 2 cloves garlic, crushed; 🧅 1 pound baby shallots, peeled; 🍅 1 (14.5 ounce) can diced tomatoes; 🍷 1 cup red wine; 2 tablespoons vinegar; 2 tablespoons ketchup, or more to taste; 1 (3 inch) cinnamon stick; 2 large bay leaves; 1 sprig fresh rosemary; 1 teaspoon ground nutmeg; 1⁄16 teaspoon ground black pepper, or to taste; 🧂 Salt to taste

成本 $30, 节省 $15

来源: Recommended by CookPal

385 分钟
6 份数
$30

Beef Stifado in the Slow Cooker

成本 $30, 节省 $15

来源: Recommended by CookPal

385 分钟
6 份数
$30

食材

Cooking oil
- 3 tablespoons olive oil, divided
Meat
- 🥩 2 pounds cubed beef stew meat
Vegetables
- 🧅 1 large onion, roughly chopped
- 🧄 2 cloves garlic, crushed
- 🧅 1 pound baby shallots, peeled
Canned & Bottled Goods
- 🍅 1 (14.5 ounce) can diced tomatoes
- 🍷 1 cup red wine
- 2 tablespoons vinegar
- 2 tablespoons ketchup, or more to taste
Herbs & Spices
- 1 (3 inch) cinnamon stick
- 2 large bay leaves
- 1 sprig fresh rosemary
- 1 teaspoon ground nutmeg
- 1⁄16 teaspoon ground black pepper, or to taste
- 🧂 Salt to taste

步骤

Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.

Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.

Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté 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.

营养成分

每份

🔥

378

卡路里

31
蛋白质
21
碳水化合物
16
脂肪

💡 For a richer flavor, use a high-quality dry red wine.Serve with crusty bread to mop up the sauce for a complete meal.Leftovers can be stored in the fridge for up to 3 days and reheat well.