Oven Greek Stew Lamb Stifado Recipes

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OVEN GREEK STEW (LAMB STIFADO)



Oven Greek Stew (Lamb Stifado) image

Make and share this Oven Greek Stew (Lamb Stifado) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

3 lbs boneless lamb shoulder, cut into 1-inch cubes
salt, to taste
fresh ground black pepper, to taste
1/4 cup butter or 1/4 cup margarine
1/2 lb small boiling onions, peeled
1 lb medium new potato, unpeeled and cut into large pieces
4 carrots, cut diagonally into 1-inch pieces
2 garlic cloves, minced
1/2 cup dry red wine
1 tablespoon red wine vinegar
1 tablespoon firmly packed brown sugar
1 (14 1/2 ounce) can crushed tomatoes in puree
1 bay leaf
1 cinnamon stick
1/4 teaspoon ground cloves
3 tablespoons raisins (optional)
1/2 cup crumbled feta cheese

Steps:

  • Preheat oven to 325°.
  • Season meat as desired with salt and pepper.
  • In a big Dutch oven, melt the butter over medium heat.
  • Add meat; stir to coat but do not brown.
  • Place vegetables (onions, potatoes, and carrots) on top.
  • In a bowl mix together the garlic and next 7 ingredients; pour over stew.
  • Bake, covered, for 1 1/2 hours.
  • Stir in raisins and bake uncovered, 10 more minutes.
  • Remove bay leaf and cinnamon stick; discard.
  • Spoon stew into large warmed bowls; sprinkle with feta cheese.

Nutrition Facts : Calories 629.6, Fat 44.5, SaturatedFat 20.9, Cholesterol 146.1, Sodium 343.9, Carbohydrate 22.2, Fiber 3.5, Sugar 5.2, Protein 32.2

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