Stifado (Greek Lamb Stew with Red Wine)

 

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• Cooking and Prep: 2 h 45 m
• Serves: 8
• No Allergens

Start Cooking

Prepare the Stew

1. Pat meat dry with paper towels.

2. Heat three tablespoons oil in a large saucepan over medium-high heat. In several batches, add lamb and brown on all sides (about five minutes per batch). Remove lamb.

3. Add remaining tablespoon oil.  Stir in onion and garlic and sauté until soft (about five minutes). 

4. Add tomato paste and stir until darkened.

5. Return lamb and add tomatoes, wine, vinegar, cinnamon, allspice, cloves, cumin, bay leaf, salt, and pepper. 

6. Bring to a boil, cover pot, and cook in a preheated 350°F (175°C) oven (make sure your saucepan is oven-safe) or simmer over low heat until tender (about two hours).

Note:

Stew can be stored in refrigerator for up to 3 days and reheated in a covered pot.

Serve with orzo or rice.