Course : Greek
Serves: 4
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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, chopped
3 cloves garlic -- 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 piece bay leaf -- crumbled
1 teaspoon ground cumin
2 cups dry red wine
1/2 pound feta cheese -- crumbled
1 teaspoon salt and freshly ground pepper

Preparation / Directions:

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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