A Greek specialty, this hearty beef stew with tomatoes, onions, and herbs is rounded out with feta cheese. The stew begins on the stove-top and is finished in the oven. It is quite easy to make and may be made a day ahead.
Prep Time: 20 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 35 minutes
Ingredients:
- 1/4 cup olive oil
- 1-1/2 pounds boneless beef chuck cut into 1-1/2-inch cubes
- 2 Tablespoons all-purpose flour
- 12 ounces small white boiling onions, peeled
- 1 pound tomatoes, peeled, seeded, and chopped
- 3 garlic cloves, minced
- 2-1/2 Tablespoons chopped fresh thyme OR 1 teaspoon dried thyme
- 2-1/2 Tablespoons chopped fresh rosemary OR 1 teaspoon dried rosemary
- 2-1/2 Tablespoons chopped fresh oregano OR 1 teaspoon dried oregano
- 1 bay leaf, crumbled
- 1 teaspoon ground cumin
- 2 cups dry red wine
- 1/2 pound feta cheese, crumbled
- Salt and freshly ground pepper
Preparation:
Preheat over to 350 degrees 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, thyme, rosemary, oregano, bay leaf, 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-degree F oven before continuing.)
Stir feta cheese into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve.
Yield: 4 servings
Recipe Source: Bon Appetit Recipe Yearbook 1990 - Out of Print
Reprinted with permission.
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, thyme, rosemary, oregano, bay leaf, 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-degree F oven before continuing.)
Stir feta cheese into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve.
Yield: 4 servings
Recipe Source: Bon Appetit Recipe Yearbook 1990 - Out of Print
Reprinted with permission.
