Stifado

Servings: 4

Ingredients:

1/4 c Olive oil
1 1/2 lb Boneless beef chuck - cut into 1-1/2" cubes
2 tb All-purpose flour
12 oz Small white boiling onions - peeled
1 lb Tomatoes peeled seeded chopd
3 Garlic cloves; minced
2 1/2 tb Chopped fresh thyme; -OR-
1 ts -Dried thyme
2 1/2 tb Chopped fresh rosemary -OR-
1 ts -Dried rosemary
2 1/2 tb Chopped fresh oregano -OR-
1 ts -Dried oregano
1 Bay leaf; crumbled
1 ts Ground cumin
2 c Dry red wine
1/2 lb Feta cheese

Instructions:

crumbled Salt & freshly ground pepper Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown stirring occasionally about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown stirring frequently about 5 minutes. Add tomatoes garlic herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through about 10 minutes. Season with salt and pepper and serve. Source: (Takis Taverna Corfu) "Bon Appetit" February 1990. Typed for you by Karen Mintzias