Beef Stifado from the Slow Cooker

Ingredients for 4 servings:

• 750 g beef goulash
• Baking spray (fat-free cooking spray)
• 500 g onion(s) or shallots, small
• 1 tbsp tomato paste
• 4 large tomatoes
• 2 tsp, slivered oregano leaves
• Salt and pepper, black
• 4 garlic cloves
• 3 bay leaves
• 1 small cinnamon stick(s)
• ½ tsp, leveled allspice powder
• ½ tsp, crushed coriander powder
• 4 carnations
• 1 organic orange(s)
• 150 ml beef bouillon
• 150 g tomatoes, pureed
• 3 tbsp red wine vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 9 hours 30 minutes; Total time approx. 22 hours

Slimming World recipe

Cut the beef stew into bite-sized pieces. Discard any fat. For the marinade, finely grate the orange zest and then juice the orange. Combine all marinade ingredients in a medium bowl and stir well. Add the beef and mix well. Cover and let marinate in the refrigerator for at least 2 hours, or overnight is best. Peel the onions or shallots, but leave them whole. Roughly chop the tomatoes. Spray a large skillet with cooking spray and sauté the onions over high heat. After about 5 minutes, or when they begin to brown, remove them and add them to the slow cooker. Remove the meat from the marinade and pat dry with a paper towel. Sear briefly on all sides in the skillet until hot. Transfer to the slow cooker. Pour the marinade into the used skillet. Bring to a boil over high heat, scraping up any browned bits. Add the tomato paste and tomatoes, mix well, and then pour over the meat. Stir well. Cover and simmer in the slow cooker on medium heat for 9 hours (or until the beef is tender). Leave the lid on during this time. Season with salt and pepper and sprinkle with oregano. Serve with pasta and vegetables. Tip for preparing this without a slow cooker: Use a large Dutch oven and simmer everything on low heat for at least 1.5 hours.