Greek Lamb Stifado
A traditional Greek braised lamb and pearl onion stew, rich with wine and tomato. Slow-cooked until tender, it's comfort food that tastes like Sunday dinner in Athens.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs lamb shoulder, boneless
- 1.5 lbs pearl onions, peeled
- 14 oz crushed tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 2 tbsp red wine vinegar
- 4 clove garlic cloves, minced
- 2 whole bay leaves
Instructions
- 1
Cut the lamb into 2-inch cubes by slicing lengthwise down the muscle grain into strips, then cutting across those strips into chunks roughly the size of walnuts.
- 2
Peel the pearl onions by trimming the root end, then slip off the papery skin with your fingers; if they're stubborn, soak them in hot water for 2 minutes first.
- 3
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Heat 2 tablespoons of olive oil in a large heavy pot (5-quart minimum) over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Working in two batches to avoid crowding, place half the lamb cubes in the hot oil and let them sit undisturbed for 2 minutes, then stir and cook for 3 more minutes until the surface is deeply browned — aim for the color of dark caramel.
- 6
Transfer the browned lamb to a clean plate or bowl.
- 7
Repeat step 5 with the remaining lamb cubes, then transfer them to the same plate.
- 8
Pour the red wine into the pot and use a wooden spoon to scrape up the stuck-on brown bits from the bottom, stirring constantly until the liquid stops looking cloudy, about 30 seconds.
- 9
Return all the browned lamb to the pot, then add the peeled onions, crushed tomatoes, beef broth, red wine vinegar, minced garlic, and bay leaves.
- 10
Stir the mixture until everything is submerged under the liquid.
- 11
Bring the mixture to a gentle boil over medium-high heat — you'll see large bubbles breaking the surface rapidly — then immediately reduce the heat to low.
- 12
Cover the pot with a lid and simmer gently (you should see just a few small bubbles breaking the surface every few seconds) for 50 minutes.
- 13
Remove the lid and check that the lamb is tender enough to break apart with a fork; if not, cover and simmer for 10 more minutes.
- 14
Discard the bay leaves, then taste the stew and stir in salt and pepper until it tastes savory and well-seasoned.
- 15
Ladle the stew into shallow bowls, dividing the lamb, onions, and sauce evenly among them.
Tools you’ll need
- 5-quart heavy pot with lid
- large plate or bowl
- wooden spoon
- cutting board
- chef's knife
- small spoon
- shallow bowls
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