Greek Stew

Ingredients

• 2 lbs. lamb, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dry white wine
• 2 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 2 potatoes, peeled and cubed
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the lamb cubes and cook until lightly browned, about 5 minutes.
3. Add the onion and garlic and cook for a few minutes until the onion is softened.
4. Stir in the oregano, rosemary, thyme, cinnamon, allspice, nutmeg, paprika, salt, and pepper.
5. Add the white wine and bring to a boil.
6. Add the beef broth, diced tomatoes, and potatoes. Bring to a boil.
7. Reduce the heat to low and simmer for about 25 minutes, or until the potatoes are tender and the sauce has thickened.
8. Stir in the parsley and serve hot.

Interesting Facts

• The Greek stew is known as “youvetsi” in Greek.
• This stew is traditionally served with a dollop of Greek yogurt on top.
• It is a great dish to make in large batches and freeze for later.