Slow-Simmered Greek Lamb Stifado with Pearl Onions and Red Wine

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

A rich and aromatic lamb stew slowly cooked with pearl onions, tomatoes, and red wine, showcasing classic Greek flavors. This greek-inspired lamb ready in about 170 minutes pairs extra-virgin olive oil, peeled pearl onions, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra-virgin olive oil in a large heavy pot over medium-high heat. Add 2 pounds cubed lamb shoulder and brown on all sides for about 8 minutes, stirring occasionally until deeply caramelized.
  2. Step 2: Add 2 cups peeled pearl onions and 5 minced garlic cloves to the pot. Sauté for 3 minutes until fragrant and the onions start to soften.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Pour in 1 cup dry red wine and scrape the browned bits from the pot bottom.
  4. Step 4: Add 1 cup canned crushed tomatoes, 1 cinnamon stick, 2 bay leaves, 1 tsp dried oregano, 1.5 tsp sea salt, 1 tsp black pepper, and 1 cup water or beef broth. Bring to a simmer.
  5. Step 5: Reduce heat to low, cover partially, and let the stew simmer gently for 2 to 2.5 hours until the lamb is tender and the sauce thickens. Stir occasionally and add a splash of water if it reduces too much.
  6. Step 6: Remove cinnamon stick and bay leaves before serving. Serve hot with crusty bread or creamy mashed potatoes.

Frequently asked questions

How long does Slow-Simmered Greek 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-Simmered Greek 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 extra-virgin olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Greek 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-Simmered Greek 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-Simmered Greek 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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