Oven Greek Stew (Lamb Stifado)

• 3 lbs boneless lamb shoulder, cut into 1-inch cubes
• salt, to taste
• fresh ground black pepper, to taste
• 1/4 cup butter or 1/4 cup margarine
• 1/2 lb small boiling onions, peeled
• 1 lb medium new potato, unpeeled and cut into large pieces
• 4 carrots, cut diagonally into 1-inch pieces
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 1 tablespoon red wine vinegar
• 1 tablespoon firmly packed brown sugar
• 1 (14 1/2 ounce) can crushed tomatoes in puree
• 1 bay leaf
• 1 cinnamon stick
• 1/4 teaspoon ground cloves
• 3 tablespoons raisins (optional)
• 1/2 cup crumbled feta cheese

1. Preheat oven to 325u0b0.
2. Season meat as desired with salt and pepper.
3. In a big Dutch oven, melt the butter over medium heat.
4. Add meat; stir to coat but do not brown.
5. Place vegetables (onions, potatoes, and carrots) on top.
6. In a bowl mix together the garlic and next 7 ingredients; pour over stew.
7. Bake, covered, for 1 1/2 hours.
8. Stir in raisins and bake uncovered, 10 more minutes.
9. Remove bay leaf and cinnamon stick; discard.
10. Spoon stew into large warmed bowls; sprinkle with feta cheese.

lamb shoulder, salt, fresh ground black pepper, butter, boiling onions, new potato, carrots, garlic, dry red wine, red wine vinegar, brown sugar, tomatoes, bay leaf, cinnamon, ground cloves, raisins, feta cheese

Taken from www.food.com/recipe/oven-greek-stew-lamb-stifado-138894 (may not work)