Stefado of beef and garlic

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.

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