Slow Cooked Beef Stifado Recipe
Ingredients
| 1 3/4 to 2 pounds boneless beef top round steak, cut into 1-inch cubes or sliced in thin strips across the grain | ||
| All purpose flour | 2 Tablespoon | |
| 2 large onions, halved, each half cut in 8 thin wedges | ||
| Tomato Paste | 1 Can (10oz) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Ground cumin | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Water | 2 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Walnuts | 1/3 Cup (16 tbs), chopped | |
| Feta cheese | 1/2 Cup (16 tbs), crumbled | |
Directions
1. In a 3 1/2-quart electric slow cooker, toss the beef with the flour until evenly coated. Mix in the onions.
2. 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.
3. Cover and cook on the low heat setting 6 to 7 hours, or until the meat is tender, but not falling apart. Stir in the sugar.
2. 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.
3. Cover and cook on the low heat setting 6 to 7 hours, or until the meat is tender, but not falling apart. Stir in the sugar.
Chef
