Greek Stifado with Feta Cheese Crust

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Greek Stifado with Feta Cheese Crust

This thick, slightly exotic stew is subtly spiced and deliciously enriched with tangy feta (sheep's milk) cheese and nuts. Serve with rice.

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                     * Exported from MasterCook *

                   Greek Stifado with Feta Cheese Crust

Recipe By     :
Serving Size : 6    Preparation Time :2:30
Categories    : Beef

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2      tablespoons   olive oil
   3      tablespoons   butter
   2      pounds        lean beef stew meat -- cut into 1" cubes
   1      medium        onion -- minced
     1/2 cup           tomato paste
     1/2 cup           dry white wine
     1/4 cup           red wine vinegar
     3/4 cup           water
   2      tablespoons   garlic -- minced
   1                    bay leaf
   1      teaspoon      dried oregano
   1      teaspoon      ground cinnamon
     1/2 teaspoon      ground cumin
     1/2 teaspoon      sugar
     1/4 teaspoon      cayenne pepper
                        salt, to taste
                        black pepper, to taste
16      small         boiling onions -- peeled
     1/2 cup           pine nuts
     1/2 pound         feta cheese -- crumbled
     1/2 cup           parsley -- minced
                        Hot-pepper sauce, optional

1. In a large, heavy skillet, heat oil and butter over moderate heat. Raise heat to high and brown meat, one third at a time, removing meat to a large, heavy casserole (preferably with an enamel or porcelain coating) as it browns. Add minced onion to skillet, sauté just until wilted, and spoon into casserole.

2. Add tomato paste, wine, vinegar, water, garlic, bay leaf, oregano, cinnamon, cumin, and sugar to the casserole. Stir well and add cayenne, salt, and pepper, to taste. Bring just to a boil, cover tightly, lower heat, and simmer 1 hour. Add white boiling onions and simmer, covered, until meat is very tender (about 1 hour longer).

3. Degrease stew if necessary and carefully correct seasonings; stir in nuts. Sprinkle feta cheese over stew, pushing it gently into top of liquid with a wooden spoon. Cover and simmer to melt cheese (about 5 minutes longer). Sprinkle parsley on top and serve stew in deep soup bowls, making sure that everyone gets some nuts and cheese, but leaving some room in each bowl for rice to be added. Have hot-pepper sauce on hand, to be added as desired.

Nutr. Assoc. : 0 0 126 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0