Stifado

Serves:

Ingredients:

1/4 c Olive oil
1/2 lb Feta cheese, crumbled
2 c Dry red wine
1 ts Ground cumin
1 Bay leaf; crumbled
2 1/2 tb Chopped fresh oregano *
2 1/2 tb Chopped fresh rosemary *
2 1/2 tb Chopped fresh thyme *
3 Garlic cloves; minced
1 lb Tomatoes,peeled,seeded,chopd
Peeled
12 oz Sm. white boiling onions
2 tb All-purpose flour
cut into 1-1/2" cubes
1 1/2 lb Boneless beef chuck
Salt & freshly ground pepper

Method:

* 1 teaspoon dried herbs may be used instead of fresh.
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.