Beef Stifado in the Slow Cooker

Name: Beef Stifado in the Slow Cooker
Total time: 385
Yield: 6
Ingredients: 3 tablespoons olive oil, divided; 2 pounds cubed beef stew meat; 1 large onion, roughly chopped; 2 cloves garlic, crushed; 1 (14.5 ounce) can diced tomatoes; 1 (3 inch) cinnamon stick; 2 large bay leaves; 1 sprig fresh rosemary; 1 teaspoon ground nutmeg; 0.063 teaspoon ground black pepper, or to taste; salt to taste; 1 cup red wine; 2 tablespoons vinegar; 2 tablespoons ketchup, or more to taste; 1 pound baby shallots, peeled

Recipe by Allrecipes Member from allrecipes.com

Dinner 6 Hr. 25 Mins.

Ingredients

6 servings

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3 tablespoons olive oil, divided
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2 pounds cubed beef stew meat
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1 large onion, roughly chopped
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2 cloves garlic, crushed
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1 (14.5 ounce) can diced tomatoes
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1 (3 inch) cinnamon stick
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2 large bay leaves
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1 sprig fresh rosemary

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1 teaspoon ground nutmeg
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0.063 teaspoon ground black pepper, or to taste
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salt to taste
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1 cup red wine
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2 tablespoons vinegar
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2 tablespoons ketchup, or more to taste
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1 pound baby shallots, peeled

Instructions

Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.