Slow Cooker Beef Stifado

Ingredients (raw weights)

• 14 g olive oil, as sold
• 400 g shallots, raw
• 10 g garlic, raw
• 175 g wine (table, red/white), as sold
• 1200 g beef top sirloin steak, lean, raw
• 525 g passata / tomato puree, canned
• 1.3 g cinnamon, dry
• 1 g oregano, dried, dry
• 0.6 g ground nutmeg, dry
• 6 g salt, dry
• 2.3 g black pepper, dry
• 30 g cornstarch, dry
• 20 g tomato paste, canned
• rosemary – no amount given (not in macros)
• bay leaves – no amount given (not in macros)
• cloves – no amount given (not in macros)

Steps

1. Fry the shallots in the olive oil for about 10 minutes until golden.
2. Add the garlic for 30 seconds, then the wine, and reduce on high until about a quarter remains and is syrupy.
3. Tip this into the slow cooker with all the remaining ingredients.
4. Cook on low for around 8 hours until the beef falls apart.
5. Remove the bay leaves and cloves before serving.