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Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Beef

1/4 cup Olive oil
2 1/2 tablespoons Chopped fresh thyme *
1 1/2 pounds Boneless beef chuck
2 1/2 tablespoons Chopped fresh rosemary * -- cut into 1-1/2" cube
2 tablespoons All-purpose flour
1 Bay leaf -- crumbled
12 ounces Sm. white boiling onions
1 teaspoon Ground cumin -- Peeled
1 pound Tomatoes,peeled,seeded -- chopd
1/2 pound Feta cheese -- crumbled
3 Garlic cloves -- minced
Salt & freshly ground pepper

* 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.

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