Stifado

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 1/2 lbs	681g / 24oz	Boneless beef chuck cut into 1-1/2" cubes
2 tablespoons	30ml	All-purpose flour
12 oz	340g	Small white boiling onions peeled
1 lb	454g / 16oz	Tomatoes - peeled, seeded,
		Chopped
3		Garlic cloves - minced
2 1/2 tablespoons	37ml	Chopped fresh thyme - -or-
1 teaspoon	5ml	- dried thyme
2 1/2 tablespoons	37ml	Chopped fresh rosemary -or-
1 teaspoon	5ml	- dried rosemary
2 1/2 tablespoons	37ml	Chopped fresh oregano -or-
1 teaspoon	5ml	- dried oregano
1		Bay leaf - crumbled
1 teaspoon	5ml	Ground cumin
2 cups	474ml	Dry red wine
1/2 lb	227g / 8oz	Feta cheese - crumbled
		Salt and freshly ground pepper

Recipe Instructions

Preheat over to 350F.

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 350F 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 in "Bon Appetit" February 1990.

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