Posted by: Schmitty 08-03-99 12:02 AM
Greek Beef Stew
Source: Chicago
2 tablespoon olive oil, divided
1 3/4 pounds lean beef round or chuck, cut in 1 inch cubes and patted dry, divided
8 ounces small white boiling onions peeled
1/4 cup port wine
2 tablespoons red wine vinegar
1 large clove garlic minced
2 cups reduced sodium beef broth
3 tablespoons tomato paste
1 teaspoon each cumin, light brown sugar, dried oregano
1/8 teaspoon cinnamon
1 cup diced cherry or plum tomatoes
3 tablespoons minced fresh mint
1 teaspoon minced fresh rosemary
2 ounces crumbled feta cheese
Heat half of oil in large heavy Dutch oven or pot over high heat.
Add half the meat to hot oil and season with salt and pepper.
Brown well on all sides; remove from pot and set aside.
Repeat with remaining oil and meat.
Reduce heat to medium, add onions to pot.
Cook stirring about 3 seconds.
Add port, vinegar and garlic; cook 1 minute.
Add broth, tomato paste and seasonings.
Reduce heat, simmer gently until meat is tender, 1 1/2 to 2 hours.
Stir in diced tomatoes, mint and rosemary, remove from heat.
Adjust seasonings.
Sprinkle each serving with feta cheese.