Slow Cooker Stiffado
1 tablespoon vegetable oil
2 lbs. stewing beef, cut into 1−inch cubes
3 large onions, peeled and diced
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons red wine vinegar
1−1/2 cups tomato sauce
1 teaspoon white sugar
1 bay leaf
1 cup crumbled feta cheese
Heat oil in a skillet over medium−high heat and brown beef in batches, if
necessary, adding more oil if needed. Transfer beef to slow cooker with a
slotted spoon. Reduce heat to medium and add onions to skillet, cooking
until soft; add garlic, cinnamon and allspice and cook for 1 minute. Add
vinegar, tomato sauce, sugar and bay leaf and stir well to combine. Pour
mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4
to 5 hours, until beef is tender. Add feta cheese, cover again, and cook on
High for 10 minutes. Discard bay leaf and serve over hot buttered pasta or
mashed potatoes.