Slow-Cooked Lamb Stifado with Pearl Onions and Red Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb stewed slowly with pearl onions, tomatoes, and aromatic cinnamon and cloves, simmered in rich red wine for deep flavor. This greek-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 1.5-inch cubes, peeled pearl onions, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides, about 8 minutes.
  2. Step 2: Add 4 minced garlic cloves and 2 cups peeled pearl onions to the pot. Sauté for 3 minutes until fragrant and onions begin to soften.
  3. Step 3: Stir in 14 oz canned crushed tomatoes, 1 cup dry red wine, 1 cinnamon stick, 4 whole cloves, 2 bay leaves, 1 tbsp sea salt, and 1 tsp black pepper. Add 1 cup water to the pot and bring to a simmer.
  4. Step 4: Reduce heat to low, cover pot partially, and cook gently for 2 to 2.5 hours until lamb is fork-tender and sauce thickens.
  5. Step 5: Remove cinnamon stick, cloves, and bay leaves. Adjust seasoning if needed and garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Slow-Cooked Lamb Stifado with Pearl Onions and Red Wine take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb Stifado with Pearl Onions and Red Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled pearl onions from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Stifado with Pearl Onions and Red Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lamb Stifado with Pearl Onions and Red Wine for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lamb Stifado with Pearl Onions and Red Wine?

Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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