Slow Cooker Greek Stew: Beef Stifado That Melts in Your Mouth

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and cook until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add beef chuck and brown on all sides, about 8-10 minutes.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Add canned tomatoes, cinnamon stick, bay leaves, sugar, salt, and black pepper.

Bring to a simmer, then reduce heat to low and cover.

Cook for 1.5-2 hours, stirring occasionally, until beef is tender.

Add peeled potatoes and cook for an additional 30-40 minutes until potatoes are tender.

Stir in red wine vinegar and adjust seasoning if necessary.

Remove bay leaves and cinnamon stick before serving.

Garnish with chopped parsley before serving.

Allergens