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Stefado (greek-style oven beef stew)

Yield: 4 Servings

Ingredients:

• 15 oz Boneless chuck steak
• 2 ts Olive oil
• 2 c Water
• 1/4 c Tomato paste
• 2 tb Red wine vinegar
• 2 Inch cinnamon stick
• 1/2 ts Salt
• 1/4 ts Each cumin seed and pepper
• 1 c Pearl onions parboiled
• 2 oz Feta cheese

Instructions:

crumbled On rack in broiling pan broil chuck turning once until rare about 5 minutes on each side; cut into 1-inch cubes. In 10-inch skillet heat oil over medium-high heat; add chuck and saute for 5 minutes. Transfer meat with slotted spoon to a 1 1/2-quart casserole reserving the pan drippings. Preheat oven to 350F. In same skillet stir water tomato paste vinegar and seasonings into pan drippings; bring to a boil stirring to scrape up any browned particles. Pour over meat in the casserole; cover and bake for 1 1/2 hours. Add onions cover and bake until meat is tender about 30 minutes longer. Remove and discard cinnamon stick. Top with feta cheese and bake uncovered until cheese is softened and heated through about 5 minutes. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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