- 1 T. vegetable oil
- 2 lb. stewing beef, 1-inch cubes
- 3 onions, large, peeled and diced
- 4 garlic cloves, minced
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 3 T. red wine vinegar
- 1 1/2 c. tomato sauce
- 1 tsp. white sugar
- 1 bay leaf
- 1 c. feta cheese, crumbled
With Slow Cooker Greek Stew, the main difference from other stews is that it has lots of onions. In Greece they call their stew Stifado! Enjoy!
- In a skillet over medium-high heat, heat oil, brown stew meat, 1 lb. at a time, adding more oil if needed.
- Place beef in a 5-6 quart slow cooker, draining off excess oil.
- Turn skillet heat to medium and place onions in the skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute.
- Next add vinegar, tomato sauce, sugar and bay leaf and stir well to combine.
- Transfer mixture and pour over meat.
- Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
- Approximately 15 minutes before stew is done, add feta cheese, cover, and crock until melted into stew.
- Remove bay leaf.
Serve over hot pasta or mashed potatoes.