Ingredients Jump to Instructions ↓

  1. 1/4 c Olive oil

  2. 2 1/2 tb Chopped fresh thyme

  3. 1 1/2 lb Boneless beef chuck

  4. 2 1/2 tb Chopped fresh rosemary- cut into 1-1/2" cubes

  5. 2 1/2 tb Chopped fresh oregano

  6. 2 tb All-purpose flour

  7. 1 Bay leaf; crumbled

  8. 12 oz Sm. white boiling onions

  9. 1 ts Ground cumin - Peeled

  10. 2 c Dry red wine

  11. 1 lb Tomatoes,peeled,seeded,chopd

  12. 1/2 lb Feta cheese, crumbled

  13. 3 Garlic cloves; minced Salt &

Instructions Jump to Ingredients ↑

  1. freshly ground pepper * 1 teaspoon dried herbs may be used instead of fresh. 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. --


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