Oven Greek Stew (Lamb Stifado) |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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Can be made with lamb or beef. Ingredients:
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 |
Directions:
1. Preheat oven to 325°.
2. Season meat as desired with salt and pepper.
3. In a big Dutch oven, melt the butter over medium heat.
4. Add meat; stir to coat but do not brown.
5. Place vegetables (onions, potatoes, and carrots) on top.
6. In a bowl mix together the garlic and next 7 ingredients; pour over stew.
7. Bake, covered, for 1 1/2 hours.
8. Stir in raisins and bake uncovered, 10 more minutes.
9. Remove bay leaf and cinnamon stick; discard.
10. Spoon stew into large warmed bowls; sprinkle with feta cheese.
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