Slow-Cooked Beef Stifado

13/4 to 2 lbs. beef top round steak cut into 1-inch cubes
2 tbsp. all-purpose flour
2 lg. onions halved, each half cut into 8 thin wedges
1 can tomato paste (6 oz.)
1/2 c. dry red wine
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
3 tbsp. lemon juice

2 tbsp. water
1/2 tsp. sugar
1/3 c. chopped walnuts
1/2 c. crumbled Feta cheese

In a 31/2-quart electric slow cooker (Crockery Pot), 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 to 7 hours or until meat is tender, but not falling apart. Stir in the sugar.

Serve topped with the walnuts and Feta cheese. Serve over noodles or rice.

Serves 6

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