Yield: 6 servings
Measure | Ingredient |
---|---|
3 pounds | Stew Meat Trimmed 1\" cubes |
6 ounces | (1 cn) Tomato Paste |
½ cup | Fresh Parsley, Chopped |
1 x | Salt & Pepper To Taste |
1 each | Bay Leaf |
1 teaspoon | Dried Oregano, Crumbled |
1 teaspoon | Cinnamon |
1 teaspoon | Ground Cumin |
½ teaspoon | Sugar |
½ cup | Dry White Wine |
¼ cup | Dry Red Wine Vinegar |
1 pounds | Pearl Onions * |
30 eaches | Cloves Garlic * |
½ pounds | Feta Cheese, Crumbled |
1 cup | Walnuts, Coarsely Chopped |
½ cup | Fresh Parsley, Chopped. |
* Pearl onions and garlic cloves should be parboiled and peeled.
~------------------------------------------------------ ~----------------- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and ½ cup parsley. Cover tightly and bake for 1½ hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat.
Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley.