Oven Greek Stew (Lamb Stifado)

Submitted by ratherbeswimmin

"Can be made with lamb or beef."

 

• Ready In: 2hrs 15mins
• Ingredients: 17
• 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 1/2 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.