Category : International Cuisine
Author : t1
Hits : 3803
Date : 14/12/2002
/4 c Olive oil 1 1/2 lb Boneless beef chuck - cut into 1-1/2" cubes 2 tb All-purpose flour 12 oz Small white boiling onions - peeled1 lb Tomatoes,peeled,seeded,chopd 3 Garlic cloves -- minced 2 1/2 tb Chopped fresh thyme -- -OR- 1 t -Dried thyme 2 1/2 tb Chopped fresh rosemary -OR- 1 t -Dried rosemary2 1/2 tb Chopped fresh oregano -OR- 1 t -Dried oregano1 Bay leaf -- crumbled 1 t Ground cumin2 c Dry red wine 1/2 lb Feta cheese, crumbled Salt & freshly ground pepper
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. Serves 4.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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