Beef Stifado in the Slow Cooker


3 tablespoons olive oil, divided

2 pounds cubed beef stew meat

1 large onion, roughly chopped

2 cloves garlic, crushed

1 (14.5 ounce) can diced tomatoes

1 teaspoon ground nutmeg

1 cinnamon stick

2 leaf (blank)s bay leaves

1 sprig fresh rosemary

salt and freshly ground black pepper to taste

1 cup red wine

2 tablespoons vinegar

2 tablespoons ketchup, or more to taste

1 pound baby shallots, peeled


Step 1
Heat 2 tablespoons olive oil in a large skillet over high heat and cook beef, onion, and garlic until meat is browned on all sides and onions are soft, 6 to 8 minutes. Add tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes. Add wine and vinegar and stir to combine.

Step 2
Turn slow cooker to Low setting. Pour beef mixture into slow cooker and stir in ketchup.

Step 3
Cook on Low until beef is tender, 6 to 8 hours.

Step 4
Meanwhile, heat remaining olive oil in a skillet and cook shallots until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.

Step 5
Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.