Recipe - Stifado

One fourth cup Olive oil
1 One half pound Boneless beef chuck
cut into 11/2" cubes
2 tablespoon Allpurpose flour
12 ounce Small white boiling onions
peeled
1 pound Tomatoes,peeled,seeded,chopd
3 Garlic cloves; minced
2 One half tablespoon Chopped fresh thyme; OR
1 teaspoon Dried thyme
2 One half tablespoon Chopped fresh rosemary OR
1 teaspoon Dried rosemary
2 One half tablespoon Chopped fresh oregano OR
1 teaspoon Dried oregano
1 Bay leaf; crumbled
1 teaspoon Ground cumin
2 cup Dry red wine
One half pound Feta cheese, crumbled
Salt & freshly ground pepper

Preheat over to 350 F. Heat oil in heavy 4 to 5quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini