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.
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