• 2 T. Olive Oil
  • 2 lb. Chuck Roast, cut into 1-inch cubes
  • 4 Medium White Onions, chopped
  • 1 T. Minced Garlic
  • 1 tsp. Rosemary
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 3 T. red wine vinegar
  • 1 1/2 c. Tomato Sauce
  • 6 oz. Tomato Paste
  • 1 tsp. Sugar
  • 1 Bay Leaf
  • 1 c. feta cheese, crumbled

Pin It

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!

  1. Place onions in a 6-Quart Slow Cooker.
  2. In a skillet over medium-high heat, heat oil and brown stew meat on all sides.
  3. Transfer beef to the slow cooker.
  4. Sprinkle garlic, rosemary, cinnamon and nutmeg over top beef. Add bay leaf.
  5. In a small bowl, combine vinegar, tomato sauce, tomato paste and sugar.
  6. Pour mixture over bayleaf and meat.
  7. Cover. Cook on Low for 8 to 10 hours or until beef is tender.
  8. Approximately 15 minutes before stew is done, add feta cheese, cover, and crock until melted into stew.
  9. Remove bay leaf.

Serve over hot pasta or broiled potatoes.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Slow Cooker Greek Stew

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites