Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil
1 1/2 lb Boneless beef chuck
- cut into 1-1/2" cubes
2 tb All-purpose flour
12 oz Sm. white boiling onions
- Peeled
1 lb Tomatoes,peeled,seeded,chopd
3 Garlic cloves; minced
2 1/2 tb Chopped fresh thyme *
2 1/2 tb Chopped fresh rosemary *
2 1/2 tb Chopped fresh oregano *
1 Bay leaf; crumbled
1 ts Ground cumin
2 c Dry red wine
1/2 lb Feta cheese, crumbled
Salt freshly ground pepper

* 1 teaspoon dried herbs may be used instead of fresh.

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.

Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990.

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