Beef stifado

This is another favourite Greek dish in our house. Once the prep is done it’s one I can just leave in the slow cooker for a few hours. It reheats really well too so make a big batch and freeze some for another day.

For the Greek rice and potato recipes see the side dishes recipes.


  • 400g diced beef
  • 4-5 small onions
  • 2 cloves of garlic
  • 6 large tomatoes (peeled and diced)
  • 2 teaspoons honey
  • 1 tablespoon tomato purée
  • 250 ml water
  • 1 cinnamon stick
  • Half a teaspoon allspice
  • 8 bay leaves
  • 1 teaspoon dried oregano
  • Salt and peoper
  • Olive oil


  1. Heat olive oil in a frying pan and brown the beef before transferring it to the slow cooker.
  2. Add the onions to the pan and fry, turning regularly until browned before adding them to the slow cooker.
  3. Add the garlic to the pan and heat for 1-2 minutes before adding the tomatoes and honey. Simmer gently for 2 minutes.
  4. Add the tomato purée, cinnamon stick, allspice, bay leaves, oregano, salt and pepper. Mix well and simmer for a further 3 minutes.
  5. Transfer the sauce to the slow cooker and add the water. Stir well.
  6. Cook in the slow cooker for 2-3 hours on a high heat, check regularly and add more water if needed.
  7. Remove the cinnamon stick and bay leaves before serving.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

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