This Lamb Stifado is a traditional Greek lamb stew slowly-cooked in red wine, tomato paste, and plentiful sweet spices.
Just like Stufato di Manzo, stifado consists of larger chunks of meat that are simmered slowly until they become incredibly tender and flavorful. This Greek Lamb stew is cozy and very aromatic, thanks to cinnamon, allspice berries, and onions.
Why you will love this recipe
- This Greek lamb stew will surprise you with its rich flavor and melt-in-your-mouth meat, even when made with lower-quality cuts.
- Plus, this Greek stew recipe is best eaten the next day, so you can make it in advance.
- Lamb is naturally rich in protein, iron, and B vitamins, and when simmered with tomatoes, herbs, and olive oil, it becomes a nourishing, hearty meal.
Lamb Stifado Ingredients
lamb, cut into large chunks (2×2 cm)
The best cuts for stifado are lamb leg, shoulder, or lamb shank. They stay tender and flavorful during long, slow cooking. In Greece, lamb recipes often use baby or spring lamb because the meat is softer and less fatty. For this stew, choose a cut that isn’t too fatty. I also like to include pieces with bone if possible, as the slow simmer releases collagen, giving the sauce flavor and also extra health benefits. See the benefits of bone marrow.
Alternatively, you can substitute with beef.
Onion
I used small pickling onions and shallots. You can also use pearl onions. They’re perfect because they stay whole and get beautifully soft as they cook. I braised them in olive oil first, just until they started to turn golden. It brings out their sweetness and adds that deep, cozy flavor stifado is known for
garlic
Fresh garlic, minced, is the best choice; however, you could also use garlic powder as a substitute. Use 2 teaspoons of garlic powder for 3 cloves of fresh garlic.
red wine
A dry red wine works best here, something like Merlot, Cabernet Sauvignon, or even a simple table red. It adds depth without making the stew sweet. Avoid sweeter wines, as they can throw off the balance. And if you prefer it alcohol-free, you can skip the wine altogether and use lamb or vegetable stock.
tinned tomatoes and tomato paste
I used canned tomatoes along with a bit of tomato paste for richness. You can swap the tinned tomatoes for homemade tomato sauce or cherry tomatoes. Just check the amount of liquid, as you want the stew to stay nice and thick.
Sweet spices & aromatics
I added a mix of warm spices and herbs to give the stifado its cozy depth: a cinnamon stick, bay leaves, allspice berries, black peppercorns, dried oregano, a touch of cumin, and a sprig of rosemary.
Red wine vinegar & Honey
A little red wine vinegar brightens the stew and a spoon of honey balances the acidity
Olive Oil
for braising the onion with spices
How to make Lamb Stifado
First Step: Sauté the shallots
Peel the whole shallots and sauté them in olive oil until they turn lightly golden. After about 3 minutes, add the finely sliced garlic. Add half of the spices (oregano, rosemary, cumin) to the pan so they release their aroma. Cook for another 3 minutes, then add the pickling onions and let them soften slightly. Then transfer the mixture to a baking dish or casserole.
Second Step: Brown the meat
Deglaze the frying pan with a splash of red wine, scraping up all the browned bits so no flavor is left behind. Pour this liquid into the casserole. Season the lamb with salt and pepper. In the same pan, quickly brown the meat in olive oil. If your pan is small, do this in batches. Searing helps lock in the juices and adds flavor.
Third Step: Slow cook the stew until tender
Add the browned meat to the casserole. Stir in the tomatoes and tomato paste, then add the remaining spices along with the honey, red wine, and red wine vinegar.
Cover with a lid and tender chunks in tomato and red wine sauce – about 2 hours in the oven at 180–190°C (356–374°F).
Greek lamb serving suggestions
This comforting stew is a classic Greek dish, rich with a tomato-based sauce that brings an authentic taste of Greece to your table. It’s great with roasted potatoes or mashed potatoes, and it also works beautifully with orzo, rice, hilopittes (Greek egg pasta), or even fries. My favorite way to serve it is with a piece of crusty bread and a fresh Greek salad.
And honestly, with flavors this bold, you can enjoy it completely on its own, add a good glass of red wine.
Other greek recipes
Reduce cooking time using a pressure cooker or Instant Pot
Instead of transferring everything to a casserole, you can pop it straight into an Instant Pot or pressure cooker and save about 40 minutes of cooking time.
Set it to High Pressure for 25 minutes with the vent on Sealing. Let the pressure naturally release for 15 minutes, then open the valve to release the rest.
Tips and tricks
Brown the lamb well – good color means deeper flavor.
Cook it low and slow so the meat turns melt-in-your-mouth tender.
Skim off any extra fat from the top once the stew is done.
If you can’t find small onions, just use more regular sliced onions.
Lamb Stifado: Red Wine Greek Lamb Stew
Equipment
Ingredients
- 1 kg Leg of Lamb
- ½ cup Pickling onion
- 15 shallots
- 3 garlic cloves
- 1 cup tinned tomatoes
- 100 g Tomato paste
- 1 cinnamon stick
- 4 bay leaves
- 1 sprig rosemary
- 1 teaspoon ground cumin
- 1 tablespoon allspice berries
- 1 tablespoon dried oregano
- 1 teaspoon black pepper corn
- 2 tablespoons Red wine vinegar
- 750 ml red wine
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Peel the whole shallots and sauté them in olive oil until they turn lightly golden. After about 3 minutes, add the finely sliced garlic. Add half of the spices (oregano, rosemary, cumin) to the pan so they release their aroma. Cook for another 3 minutes, then add the pickling onions and let them soften slightly. Then transfer the mixture to a baking dish or casserole.½ cup Pickling onion, 15 shallots, 3 garlic cloves, 1 sprig rosemary, 1 teaspoon ground cumin, 1 tablespoon dried oregano, 2 tablespoons olive oil
- Deglaze the frying pan with a splash of red wine, scraping up all the browned bits so no flavor is left behind. Pour this liquid into the casserole. Season the lamb with salt and pepper. In the same pan, quickly brown the meat in olive oil. If your pan is small, do this in batches. Searing helps lock in the juices and adds flavor.750 ml red wine, 2 tablespoons olive oil, Salt and pepper, 1 kg Leg of Lamb
- Add the browned meat to the casserole. Stir in the tomatoes and tomato paste, then add the remaining spices along with the honey, red wine, and red wine vinegar.1 cup tinned tomatoes, 100 g Tomato paste, 1 cinnamon stick, 1 tablespoon allspice berries, 1 teaspoon black pepper corn, 2 tablespoons Red wine vinegar, 1 tablespoon honey, 4 bay leaves
- Cover with a lid and tender chunks in tomato and red wine sauce – about 2 hours in the oven at 180–190°C (356–374°F).
