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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef Stifado (crock-pot) Recipe

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This recipe for Beef Stifado (crock-pot) is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs flour
pinch of salt and freshly ground black pepper
2 lbs boneless beef stew meat or top round, trimmed of ft and cut into 1 1/2 inch chunks
24 white pearl onions, trimmed
1 can (28 oz) crushed tomatoes
1/2 cup hearty red wine
3 bay leaves
2 4" cinnamon sticks
2 cloves garlic, smashed flat
8 whole cloves
4 allspice berries
1/4 lb feta cheese, crumbled, for serving
3/4 cup coarsely broken walnut pieces, for serving
1/2 cup finely chopped Italian parsley, for serving
Directions:
Directions:
Combine the flour, salt and pepper in a large zipper-top plastic bag. Add beef chunks to the bag and shake until well coated. Put the floured meat into the cooker, along with onions, tomatoes and wine. Make a bouquet garni of bay leaves, cinnamon sticks, garlic, cloves and allspice berries by wrapping them in cheesecloth and tying the bundle with kitchen twine; submerge into the stew. Cover and cook on low for 6-6 1/2 hours. Remove the bouquet garni and season to taste with salt and pepper. Stir gently so as not to break up onions. Serve topped with the feta, walnuts and parsley.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Serve this Greek stew with steamed rice.

 

 

 

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