Stifado (Greek Lamb Stew with Red Wine)

 

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

Stifado is a classic melt-in-your-mouth Greek stew simmered in a tomato-red wine sauce with a warm spice combination that includes whole cinnamon, cloves, and allspice. Equally delicious with lamb or beef.

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Ingredients (16)

Main ingredients

• 3 pounds boneless lamb shoulder, cut into 1- and- 1/2-inch pieces

• 1/4 cup Bartenura Olive Oil, divided

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  Bartenura Extra-Virgin Olive Oil

• 2 medium onions, chopped (about 2 cups/8 ounces)

• 2 to 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 2 cups peeled, seeded, and chopped tomatoes

• 1 cup Alfasi Cabernet Sauvignon or other dry red wine

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  Alfasi Cabernet Sauvignon

• 1/2 cup Kedem Red Wine Vinegar

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  Kedem Red Wine Vinegar

• 1 (3-inch) cinnamon stick

• 3 whole allspice

• 3 whole cloves

• 1 teaspoon ground cumin

• 1 bay leaf

• about 1 teaspoon salt

• 1/2 teaspoon pepper

Sommelier Suggests

• Jezreel Valley Syrah

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  Jezreel Valley Syrah

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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.