Greek Lamb Stew with Feta
Warm, hearty, and bursting with Mediterranean flavors, this Greek Lamb Stew with Feta is a culinary embrace of comfort and tradition. Tender lamb shoulder slowly simmers in a rich, aromatic broth of crushed tomatoes, dry red wine, and a medley of fragrant spices, including oregano and a hint of cinnamon. Vibrant additions like sweet carrots, tangy kalamata olives, and creamy crumbled feta create a perfect harmony of savory and briny notes. Topped with fresh parsley and served with crusty bread or a bed of rice, this rustic stew is ideal for cozy family dinners or impressing guests with a taste of Greece. With simple prep and a slow-cooking method that infuses every bite with flavor, this one-pot wonder is sure to become a new favorite for hearty meal enthusiasts searching for authentic Greek-inspired recipes.
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Recipe Information
Ingredients
- 1.5 lbs boneless lamb shoulder
- 3 tbsp olive oil
- 1 large yellow onion
- 4 cloves garlic
- 2 medium carrots
- 1 14 oz can crushed tomatoes
- 2 cups beef or chicken broth
- 1 cup dry red wine
- 1 tsp dried oregano
- 0.5 tsp ground cinnamon
- 2 bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup kalamata olives
- 0.75 cup feta cheese
- 0.25 cup fresh parsley
Instructions
Cut the boneless lamb shoulder into 2-inch cubes, trimming away excess fat.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the lamb cubes in batches, ensuring all sides are seared. Remove the lamb and set aside.
Finely chop the onion and mince the garlic. Peel and slice the carrots into rounds.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onions until they are translucent, about 5 minutes. Add the garlic and carrots and sauté for another 2 minutes.
Stir in the crushed tomatoes, beef or chicken broth, and red wine, scraping up any browned bits from the bottom of the pot.
Add the dried oregano, ground cinnamon, bay leaves, salt, and black pepper. Return the lamb and any juices to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded.
Taste and adjust seasoning with additional salt and pepper if needed. Stir in the kalamata olives during the last 15 minutes of cooking.
Remove the bay leaves and discard. Top the stew with crumbled feta cheese and fresh parsley before serving.
Serve warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.8 g | 301% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 7411 mg | 322% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 19.7 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 956 mg | 74% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3675 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
