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Slow Cooker Greek Stew

Slow Cooker Greek Stew

  • Cooking Time:

    8 — 10 hours on Low or 4 — 5 hours on High
  • Servings:



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

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

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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