SLOW COOKED STIFADO

KITCHEN TOOLS NEEDED

Large skillet
4-6 Quart slow cooker/Crock-pot
Large pot (If serving with pasta or mashed potatoes)

INGREDIENTS

1 tbsp. olive oil
2lbs stewing beef, cut into 1-inch cubes
3 onions, peeled and diced
4 garlic cloves, minced
½ tsp. ground cinnamon
½ tsp. ground allspice
3 tbsp. red wine vinegar
1 ½ cups diced tomatoes (Or use tomato sauce)
1 tsp. sugar
1 bay leaf
1 cup crumbled feta cheese

DIRECTIONS

1. Heat oil in a skillet over medium-high heat and brown beef– in batches if necessary, adding more oil if needed.
2. Transfer beef to slow cooker with a slotted spoon.
3. Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute.
4. Add vinegar, tomatoes, sugar and bay leaf and stir well to combine.
5. Pour mixture over meat.
6. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
7. Add feta cheese, cover again, and cook on High for 10 minutes.
8. Discard bay leaf and serve over hot buttered pasta or mashed potatoes.