OVEN GREEK STEW (LAMB STIFADO)

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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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