Category : International Cuisine
Author : t1
Hits : 3576
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.
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