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, crumbled
Salt and 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

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