Wave 2 -Crockpot Stiffado
I use my crockpot a lot because I work some long hours. I'm going through my recipes to see which ones are already Sonoma-ok and which ones can be easily modified. This is a good one! If I've accidentally left in anything that's a no-no, let me know.
Stiffado is a delicious Greek stew.
1-2 lbs lean beef or lamb, cut in cubes
1/4 cup olive oil, divided
2 large onion, finely chopped
3 cloves garlic, crushed
1 (14 ounce) can chopped tomatoes (use fresh tomatoes if you prefer)
1/2 cup red wine
1/8 cup red wine vinegar or balsamic vinegar
1 tablespoon tomato paste or tomato puree
2 bay leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1/2 tablespoon honey
salt and pepper
crumbled feta cheese, to serve (optional)
chopped fresh parsley, to serve (optional)
Heat half of the oil in a large frying pan and brown the beef, transfer to the crockpot.
Heat the rest of the oil and on a medium heat brown the onions and garlic for about 5 minutes.
Now add the rest of the ingredients, mix and warm through then transfer to the crockpot.
Cook on low for 6 to 8 hours until tender.
If desired, top with crumbled feta cheese and/or parsley. I like this served over brown rice.
7 lbs to May 1 mini-goal!