Stefado (greek style oven beef stew)

Yield: 4 servings

Measure Ingredient
15 ounces Boneless chuck steak
2 teaspoons Olive oil
2 cups Water
¼ cup Tomato paste
2 tablespoons Red wine vinegar
2 \N Inch cinnamon stick
½ teaspoon Salt
¼ teaspoon Each cumin seed and pepper
1 cup Pearl onions, parboiled
2 ounces Feta cheese, crumbled

On rack in broiling pan broil chuck, turning once, until rare, about 5 minutes on each side; cut into 1-inch cubes. In 10-inch skillet heat oil over medium-high heat; add chuck and saute for 5 minutes.

Transfer meat with slotted spoon to a 1½-quart casserole, reserving the pan drippings. Preheat oven to 350F. In same skillet stir water, tomato paste, vinegar, and seasonings into pan drippings; bring to a boil, stirring to scrape up any browned particles. Pour over meat in the casserole; cover and bake for 1 ½ hours. Add onions, cover, and bake until meat is tender, about 30 minutes longer. Remove and discard cinnamon stick. Top with feta cheese and bake, uncovered, until cheese is softened and heated through, about 5 minutes.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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