Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   1 1/2  pounds        boneless beef chuck cut into 1-1/2" cubes
   2      tablespoons   all-purpose flour
  12      ounces        small white boiling onions peeled
   1      pound         tomatoes -- peeled, seeded,
                        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 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.