If you're after a hearty, flavour-packed dinner that practically cooks itself, this slow cooker beef stifatho is a must-try. Inspired by the rich, comforting flavours of Greek cuisine, it combines tender beef with sweet onions, garlic, and aromatic spices for a fuss-free meal the whole family will love. Let the slow cooker do the work—just serve with mashed potato, rice or crusty bread and enjoy!
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Just a quick post from me today. We're enjoying the last day of our mini holiday up the coast for the long weekend.
A couple of weeks ago I hosted mother's group for the second time. Because we meet at 12pm, we have been having lunch together.
We started off all bringing an item to make up rolls and sandwiches but this left us with a bit of wastage which no one likes.
The next week, one mum made a lovely tagine in the slow cooker so when it was my turn to host again I followed suit with slow cooker beef stifatho.
Because our ingredients are limited by everyone's diets (some people are off certain foods while they're breast feeding) I didn't think this would be quite tasty enough for sharing but it was actually really delicious.
I served the stew in noodle boxes for easy clean up with plain basmati rice. It was well received and easy to eat while balancing a bub on one knee.
Recipe
Slow cooker beef stifatho
Ingredients
- 1 kg 2lb chuck steak cut into 2cm cubes
- 1 whole onion peeled
- 1 garlic clove cut in half lengthways
- 3 capsicum sliced
- ½ cup red wine
- ½ cup beef stock
- 1 cinnamon stick
- 4 whole cloves
- 1 bay leaf
- 1 tablespoon red wine vinegar
- 2 tablespoon tomato paste
- 1 teaspoon honey
- 1 tablespoon lemon juice
- pinch of salt
- 2 tablespoon currants
- 1 teaspoon cornflour
Instructions
- Place all the ingredients except the currants and cornflour in a slow cooker and cook on high for 4 hours.
- Take the lid off and stir through the currants then cook another 15 minutes on high.
- Remove the lid and discard the cinnamon stick.
- Take out a few tablespoons of liquid and stir the cornflour into it then return it all to the cooker.
- Cook with the lid off for a further 30 minutes.
- Serve with rice.
Nutrition
Hotly Spiced says
We were up on the Sunshine Coast for the long weekend too. I would have loved to have been able to catch up with you but we weren't in Noosa. We stayed in Alexandra Headland because it's closer to where Carl's family live (they're all in the Hinterland). And we were only there for two cold, wet and dreary days and so we didn't have a minute to scratch. As we flew out of Brizzie yesterday, the weather was fabulous! I hope you had a lovely break xx
Claire says
That sucks Charlie! Wish you'd had better weather. Yep sorry, it was pretty perfect yesterday but it's miserable today if that makes you feel better. We had a lovely time!
Lorraine @ Not Quite Nigella says
What a fun idea for a mother's group. You all get to try something new and it must be nice to cook for a new audience too! What a cutie-who could resist that face?
Claire says
Haha yep you know me too well. It's fun for me!