Lexi & Hunter Pence In The Kitchen: Greek Stifado

Gather all ingredients: lamb, pearl onions, diced tomatoes, butter, garlic, bay leaves, red wine vinegar, sugar, cinnamon, salt, pepper, tomato paste, and chicken broth.

Peel and cut the ends off the pearl onions, using a mix of red and white onions.

Mince the garlic cloves into small chunks.

In a large stew pot, melt 6 tablespoons of butter over medium heat.

Add 2 to 3 pounds of cubed lamb to the pot and brown the meat in the melted butter.

Once browned, add 1 can of tomato paste, 1 can of diced tomatoes, and the minced garlic to the pot.

Stir in 2 bay leaves, 2 tablespoons of red wine vinegar, 1 tablespoon of sugar, and 3 to 4 dashes of cinnamon.

Season with half a teaspoon of salt and a quarter teaspoon of fresh ground pepper, then stir everything together.

Add chicken broth to the pot instead of water, ensuring all ingredients are well combined.

Cover and let simmer for a significant amount of time until the stew is fully cooked and flavors meld.

Equipment Needed

Allergens