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.
Stifado (Greek Lamb Stew with Red Wine)
Recipe By Gil Marks
- Cooking and Prep: 2 h 45 m
- Serves: 8
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No Allergens
Ingredients (16)
Main ingredients
Sommelier Suggests
Start Cooking
Prepare the Stew
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Pat meat dry with paper towels.
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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.
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Add remaining tablespoon oil. Stir in onion and garlic and sauté until soft (about five minutes).
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Add tomato paste and stir until darkened.
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Return lamb and add tomatoes, wine, vinegar, cinnamon, allspice, cloves, cumin, bay leaf, salt, and pepper.
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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.
