Cooking for a large group on Saturday and of course we’re going Greek. We are the only Keto/LCHF so we’re trying to keep to that without looking as if we are forcing how we eat on others.
My partner is cooking a BEEF STIFADO and I’m doing a chicken Greek style tray bake Recipe.
I’m in charge of desserts so it’s Lemon Slice with Lemon Cheesecake Frosting and Chocolate Torte
SLOW COOKER BEEF STIFADO
2 Tbsp of Olive Oil or frying spray
1.5 kg/ 3 lb Beef shin pieces
4 lg Onions peeled and sliced
4 Cloves of garlic peeled and sliced
1 Tbsp Mixed Spice
1 Tbsp Dried Oregano
2 Bay leaves
500ml/2 cups Red Wine
2 x 400g Tins of chopped tomatoes
Plenty of salt and pepper
Pat the beef dry with kitchen roll and then fry in a hot pan, in batches in a little of the oil (or spray), until very deep brown. Don’t overcrowd the pan or move the beef around too much.
As the beef is browned, scoop it into slow cooker. If the pan is getting a bit sticky, deglaze with a little water in between batches of meat and pour those tasty bits of liquid in with the meat.
When the meat is all browned, fry the sliced onions, shallots, garlic, mixed spice, oregano and bay leaves until the onions are soft. Add to the meat.
Add the red wine, tomatoes and plenty of salt and pepper.
Put in the slow cooker on high for 1 hour then turn down to medium if cooking for 4-5 hours or low if cooking for longer.
Check it occasionally and add a little water/red wine if the sauce is drying out. Before serving turn slow cooker to high for 15 to 20 minutes with the lid off to make sure wine is cooked off.