Slow Cooker Beef Stifado Food

CROCK POT BEEF STIFADO

Steps:

• Cover the onions with boiled water, stand for 5 minutes, drain, peel and set aside.
• Dust the beef with the flour.
• Heat half of the oil in a large frying pan and brown the beef, transfer to the crock pot.
• Heat the rest of the oil and on a high heat brown the small onions for approx ten minutes.
• Lower the heat to medium and add the chopped onion and the garlic, fry for another 5 minutes.
• Now add the rest of the ingredients, mix and warm through then transfer to the crock pot.
• Cook on low for 6 to 8 hours until tender.

BEEF STIFADO IN THE SLOW COOKER

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat and cook beef, onion, and garlic until meat is browned on all sides and onions are soft, 6 to 8 minutes. Add tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes. Add wine and vinegar and stir to combine.
• Turn slow cooker to Low setting. Pour beef mixture into slow cooker and stir in ketchup.
• Cook on Low until beef is tender, 6 to 8 hours.
• Meanwhile, heat remaining olive oil in a skillet and cook shallots 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.

SLOW-COOKED BEEF STIFADO

Steps:

• In a 3 1/2 quart slow cooker, toss the beef with the flour until evenly coated. Mix in the onions. In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended. Stir into the beef mixture in the slow cooker. Cover and cook on low heat setting 6-7 hours or until meat is tender, but not falling apart. Stir in the sugar.
• Serve topped with the walnuts and the Feta cheese. Serve over noodles or rice.

SLOW-COOKER BEEF STROGANOFF

Steps:

• Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
• Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
• Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.

BEEF STIFADO IN THE SLOW COOKER

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat and cook beef, onion, and garlic until meat is browned on all sides and onions are soft, 6 to 8 minutes. Add tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes. Add wine and vinegar and stir to combine.
• Turn slow cooker to Low setting. Pour beef mixture into slow cooker and stir in ketchup.
• Cook on Low until beef is tender, 6 to 8 hours.
• Meanwhile, heat remaining olive oil in a skillet and cook shallots 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.

SLOW-COOKER BEEF TOSTADAS

Steps:

• Place the first 7 ingredients in a 3- or 4-qt. slow cooker. Cut steak in half and sprinkle with salt and pepper; add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours., Remove meat; cool slightly. Shred meat with 2 forks. Return beef to slow cooker and stir in cilantro; heat through. Spritz both sides of tortillas with cooking spray. Place in a single layer on baking sheets; broil 1-2 minutes on each side or until crisp. Spoon beef mixture over tortillas; top with lettuce, tomato, cheese and, if desired, sour cream.

ONE-POT BEEF STIFADO

Steps:

• Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
• Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
• Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender - the timing will depend on the cut you've used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.

BEEF STIFADO

Steps:

• put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)
• Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes
• then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.
• then finally add your chopped tomatoes and continue stirring for 5 minutes,
• then transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you dont want it to dry out and add water if needed you are aiming for a thick rich sauce texture,
• whilst cooking place your 500 grams of shallots into hot water to soften the skin and peel, then fry these in a little olive oil, be careful not to burn them, just aim to soften them and add a little colour, add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.