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| Recipe Categories: |
Beef Recipes
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| Average Rating: |
(4 votes)
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| Yield: |
4 Servings
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Ingredients |
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1/4 c |
Olive oil |
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1 1/2 lb |
Boneless beef chuck |
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- cut into 1-1/2" cubes |
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2 tb |
All-purpose flour |
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12 oz |
Sm. white boiling onions |
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- Peeled |
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1 lb |
Tomatoes, peeled, seeded, chopped |
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3 |
Garlic cloves; minced |
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2 1/2 tb |
Chopped fresh thyme * |
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2 1/2 tb |
Chopped fresh rosemary * |
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2 1/2 tb |
Chopped fresh oregano * |
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1 |
Bay leaf; crumbled |
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1 ts |
Ground cumin |
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2 c |
Dry red wine |
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1/2 lb |
Feta cheese, crumbled |
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Salt & freshly ground pepper |
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Instructions |
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* 1 teaspoon dried herbs may be used instead of fresh.
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1.
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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. )
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2.
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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.
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Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990.
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