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Updated: May 18, 2023

Seves: 2-3 Carbs per serving: 6

Beef Stifado is a delicious Greek stew that is perfect for those following a low-carb diet. This hearty dish features tender chunks of beef slow-cooked with shallots, garlic, and a blend of aromatic spices, creating a flavour-packed meal that is both satisfying and nutritious. For a quicker option, you can use a multi cooker to cook the stew in a fraction of the time. To serve a crowd, or if you want leftovers to reheat another day, simply double the recipe (and fry the beef in two batches, see step 1 of the instructions).


  • 400g diced stewing beef

  • 200g shallots, peeled and chopped

  • 1 salad tomato, roughly chopped

  • 3 cloves garlic

  • 1 tbs olive oil

  • 75ml (5 tbs) red wine

  • 30ml (2 tbs) brandy

  • 200g passata

  • 1 bay leaf

  • ¼ tsp ground allspice

  • ¼ tsp ground nutmeg

  • ¾ tsp ground cinnamon

  • 2 tsp oregano

  • 1 tbs red wine vinegar

  • salt and pepper to taste

  • Parsley leaves, to serve


  1. Coat the beef in 1 tsp olive oil and a big pinch of salt. Fry over high heat in either a large saucepan or a multi-cooker set to saute for a couple of minutes, until brown on all sides but still raw inside. Remove from the pan/multi-cooker and lower the heat to medium.

  2. Add the remaining oil to the pan along with the shallots and a pinch of salt. Cook, stirring often, for a few minutes until softened. Add in the tomato, garlic, allspice, nutmeg, cinnamon and oregano and cook, stirring continuously, for a further two minutes.

  3. add the red wine and brandy, turn the heat to high, and cook until most of the liquid has evaporated. Stir in the passata, bay leaf and beef.

  4. (If using a multi-cooker) Set the multi-cooker to the pressure cook setting and cook on high pressure, using the instructions for your multi-cooker) for 30 minutes. (If using a saucepan) Reduce the heat to very low, cover the pan with a lid and cook until the beef is fall-apart tender (about 2 hours, depending on the size and cut of the beef)

  5. Remove the lid, discard the bay leaf, and stir in the red wine vinegar. Season with salt and pepper to taste.

  6. Serve with some fresh parsley leaves and a side of cauliflower rice, roasted vegetables, Greek salad, or steamed broccoli.

  7. Leave any leftovers to cool to room temperature, then store in the fridge or freezer to reheat another day.


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