Stifado
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1½ | pounds | Boneless beef chuck cut into 1-1/2\" cubes |
| 2 | tablespoons | All-purpose flour |
| 12 | ounces | Sm. white boiling onions Peeled |
| 1 | pounds | Tomatoes,peeled,seeded,chopd |
| 3 | Garlic cloves; minced | |
| 2½ | tablespoon | Chopped fresh thyme * |
| 2½ | tablespoon | Chopped fresh rosemary * |
| 2½ | tablespoon | Chopped fresh oregano * |
| 1 | Bay leaf; crumbled | |
| 1 | teaspoon | Ground cumin |
| 2 | cups | Dry red wine |
| ½ | pounds | Feta cheese, crumbled |
| Salt & freshly ground pepper | ||
Directions
* 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.