3 Delicious Ways to Make Tender Beef Stew: Slow Cooker, Instant Pot, and Induction Cooker Methods

Name: Stifado
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.5kg of beef chuck, cut into cubes; 4 onions, finely sliced; 5 garlic cloves, minced; 2 bay leaves; 1 cinnamon stick; 10 whole peppercorns; 1 teaspoon dried oregano; 1 tablespoon tomato puree; 1 can of chopped tomatoes; 1/4 cup red wine vinegar; 1/4 cup olive oil; 1 teaspoon salt; 1 teaspoon sugar; 500 ml of water; 2 tablespoons chopped parsley leaves

Slow Cooker Beef Stew: Tender Meat and Flavorful Sauce with Minimal Effort

Layer your marinated beef, onions, tomatoes, and herbs in the slow cooker, set to low for 6-8 hours. This low and slow method helps tenderize the meat and allows the flavors to meld beautifully. Use the "Keep Warm" function to serve it when you're ready without drying it out.

Instant Pot Beef Stew: Quick, Tender, and Full of Flavor in Just 25 Minutes

Use the Instant Pot's "Saute" function to quickly brown the beef and caramelize the onions for a rich base, then switch to "Pressure Cook" for 25 minutes. The Instant Pot locks in the flavors, tenderizes the meat fast, and infuses the sauce with deep, hearty flavor.

Induction Cooker Beef Stew: Perfectly Simmered Meat with Deep, Rich Flavor in Less Time

Start by browning the meat and onions in a heavy pot on the induction cooker's "High" setting for even heat distribution. Then, add your tomatoes and herbs and simmer on a lower setting (Medium-Low) to achieve that slow-simmered depth of flavor while reducing cooking time.

Tips and Suggestions on Stifado

Meat selection

Stifado is a Greek stew made with beef or sometimes rabbit, infused with the flavors of cinnamon, bay leaves, and allspice. The challenge with Stifado is achieving the right balance of lean and fatty meat. Choose meat with a good amount of marbling for best results.

Onion preparation

Stifado is traditionally made with small pearl onions, often left whole or sliced in half. The challenge with Stifado is peeling and preparing these onions, as they can be time-consuming. To save time, consider using frozen pearl onions or substitute with regular chopped onions.

Cooking time

Stifado requires a long cooking time to allow the meat to become tender and the spices to permeate the dish. The challenge is in finding the right cooking time for your meat and stove. Aim for 2-3 hours of cooking on low heat, stirring occasionally to prevent sticking.

Sauce thickness

Stifado sauce should be thick and flavorful, coating the meat and onions. The challenge is in achieving the right thickness for your sauce. Some cooks use flour to thicken the sauce, while others rely on the natural juices of the meat. Adjust the amount of liquid and simmer time to achieve your desired texture.

Serving suggestion

Stifado is traditionally served with crusty bread or over pasta. The challenge is in finding the right pairing for your Stifado. Experiment with different types of pasta or bread, or add a side dish such as a Greek salad to complete the meal.

Classic Stifado Recipe

                        Ingredients
                        1.5kg of beef chuck, cut into cubes
onions, finely sliced
garlic cloves, minced
bay leaves
cinnamon stick
whole peppercorns
teaspoon dried oregano
tablespoon tomato puree
can of chopped tomatoes
1/4 cup red wine vinegar
1/4 cup olive oil
teaspoon salt
teaspoon sugar
ml of water
tablespoons chopped parsley leaves

                    

                        Instructions
                        Preheat the oven to 180C/350F.
Heat olive oil over medium-high heat in a large Dutch oven. Add the beef cubes and sear
                                them on all sides until browned.
Remove the beef from the pan and set aside. In the same pan, add sliced onions and
                                garlic and sauté them until onions are translucent.
Add the bay leaves, cinnamon stick, peppercorns, oregano, tomato puree, canned tomatoes,
                                red wine vinegar, salt, and sugar to the pan.
Stir well to combine, then return the beef to the pan. Pour in water and bring to a
                                boil.
Cover the Dutch oven with a lid and transfer it to the oven. Cook for 2 hours or until
                                the meat is tender.
Remove from the oven and sprinkle with chopped parsley.
Serve hot with crusty bread & sliced red onions marinated in red wine vinegar on top.
                            

                    

Cooking Time

Preparation Time 20 min

Cook Time 2 hours

Total time 2 hours 20 min

                        Nutrition Facts
                        Calories: 480
Fat: 22 g
Saturated Fat: 6 g
Carbohydrates: 18 g
Fiber: 3 g
Sugar: 9 g
Protein: 48 g

                    

Regional Variations for Stifado

Octopus Stifado

This version is made by slow-cooking tender octopus in a rich tomato sauce with onions and warming spices for a delicious Greek stew.

Octopus stifado (Greek octopus stew)

Stifado Fish

This version is made by braising fresh fish in a savory tomato and onion sauce, creating a hearty, flavorful dish reminiscent of traditional stifado.

Stifado fish

COD Stifado

This version is made by roasting cod fillets alongside sweet pearl onions in a fragrant stifado sauce, merging flavors beautifully.

Roasted Cod with Pearl Onions Stifado

Kapamas Stifado

This version is made by braising succulent pork with sweet caramelized onions and aromatic spices in a rich sauce, offering a comforting, hearty meal.

Kapamas stifado (pork with caramelized onions)

Kastana Stifado

This version is made by simmering chestnuts in red wine and spices, creating a unique and flavorful stifado that highlights traditional Greek ingredients.

Kastana Stifado (Greek Wine-Braised Chestnuts)

Traditional Stifado