Greek Lamb Stifado

Step 1

Cut the lamb into 2-inch cubes by slicing lengthwise down the muscle grain into strips, then cutting across those strips into chunks roughly the size of walnuts.

Step 2

Peel the pearl onions by trimming the root end, then slip off the papery skin with your fingers; if they're stubborn, soak them in hot water for 2 minutes first.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 4

Heat 2 tablespoons of olive oil in a large heavy pot (5-quart minimum) over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 5

Working in two batches to avoid crowding, place half the lamb cubes in the hot oil and let them sit undisturbed for 2 minutes, then stir and cook for 3 more minutes until the surface is deeply browned — aim for the color of dark caramel.

Step 6

Transfer the browned lamb to a clean plate or bowl.

Step 7

Repeat step 5 with the remaining lamb cubes, then transfer them to the same plate.

Step 8

Pour the red wine into the pot and use a wooden spoon to scrape up the stuck-on brown bits from the bottom, stirring constantly until the liquid stops looking cloudy, about 30 seconds.

Step 9

Return all the browned lamb to the pot, then add the peeled onions, crushed tomatoes, beef broth, red wine vinegar, minced garlic, and bay leaves.

Step 10

Stir the mixture until everything is submerged under the liquid.

Step 11

Bring the mixture to a gentle boil over medium-high heat — you'll see large bubbles breaking the surface rapidly — then immediately reduce the heat to low.

Step 12

Cover the pot with a lid and simmer gently (you should see just a few small bubbles breaking the surface every few seconds) for 50 minutes.

Step 13

Remove the lid and check that the lamb is tender enough to break apart with a fork; if not, cover and simmer for 10 more minutes.

Step 14

Discard the bay leaves, then taste the stew and stir in salt and pepper until it tastes savory and well-seasoned.

Step 15

Ladle the stew into shallow bowls, dividing the lamb, onions, and sauce evenly among them.