Greek Stifado With Feta Cheese Crust

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Butter
3 lbs	1362g / 48oz	Lean beef stew meat - cut into 1" cubes
1 lb	454g / 16oz	Onion - minced (medium)
1/2 cup	118ml	Tomato paste
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Red wine vinegar
3/4 cup	177ml	Water
2 tablespoons	30ml	Minced garlic
1		Bay leaf
1 teaspoon	5ml	Dried oregano leaves - crumbled
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Cayenne pepper - or to taste
		Salt and freshly ground black pepper - to taste
16		White boiling onions - peeled (small)
1/2 cup	118ml	Pine nuts
1/2 lb	227g / 8oz	Feta cheese - crumbled or grated
1/2 cup	46g / 1.6oz	Minced parsley
		Hot-pepper sauce - optional

Recipe Instructions

In a large, heavy skillet, heat oil and butter over moderate heat. Raise heat to high and brown meat, one third at a time, removing meat to a large, heavy casserole (preferably with an enamel or porcelain coating) as it browns.

Add minced onion to skillet, saute just until wilted, and spoon into casserole. Add tomato paste, wine, vinegar, the water, garlic, bay leaf, oregano, cinnamon, cumin, and sugar to the casserole. Stir well and add cayenne, salt, and pepper, to taste. Bring just to a boil, cover tightly, lower heat, and simmer 1 hour.

Add white boiling onions and simmer, covered, until meat is very tender (about 1 hour longer). Degrease stew if necessary and carefully correct seasonings; stir in nuts. Sprinkle feta cheese over stew, pushing it gently into top of liquid with a wooden spoon. Cover and simmer to melt cheese (about 5 minutes longer).

Sprinkle parsley on top and serve stew in deep soup bowls, making sure that everyone gets some nuts and cheese, but leaving some room in each bowl for rice to be added. Have hot-pepper sauce on hand, to be added as desired.

Source:
Cole Publishing Group Recipe Collection

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