Oven Greek Stew (Lamb Stifado)

Can be made with lamb or beef.

• Ready In: 2 hrs 15 mins
• Serves: 8

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 1/2ounce) 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.