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Meat
Medium
8 Servings
Allergens 
No Allergens specified
2 Hours, 45 Minutes
Diets
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.
3 pounds boneless lamb shoulder, cut into 1- and- 1/2-inch pieces
1/4 cup Bartenura Olive Oil, divided
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
1/2 cup 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
Pat meat dry with paper towels.
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.
Add remaining tablespoon oil. Stir in onion and garlic and sauté until soft (about five minutes).
Add tomato paste and stir until darkened.
Return lamb and add tomatoes, wine, vinegar, cinnamon, allspice, cloves, cumin, bay leaf, salt, and pepper.
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).
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What can I substitute for wine