GREEK BEEF STEW WITH FETA AND WALNUTS (for six to eight)
2 pounds boiling onions (1-½ inches in diameter), left unpeeled
1 cup finely chopped fresh flat leaf parsley
one 6 ounce can tomato paste
½ cup dry white wine
¼ cup red wine vinegar
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon dried oregano, crumbled
1 Turkish bay leaf or ½ California bay leaf
3 pounds boneless beef chuck, cut into 1-½ inch pieces
½ pound feta, crumbled (about 2 cups)
about 1 cup (3-½ ounces) toasted walnuts, coarsely chopped
- Put rack in middle of oven and preheat oven to 325*.
- To make peeling easier, blanch onions in a 5 to 6 quart pot of boiling water for 2 minutes and drain. When they are cool enough to handle, peel onions and transfer to a 6 quart, heavy, oven- proof pot.
- Add all remaining ingredients except feta and nuts, toss well, and bring to a boil over moderate heat, stirring frequently. Cover, transfer pot to oven, and braise until meat and onions are very tender, about 2-½ hours.
- Skim fat from surface and discard bay leaf. Serve stew over orzo, sprinkled with feta and walnuts, or over egg noodles with brown butter and feta.
NOTE: The stew can be cooked up to 2 days ahead. Cool, uncovered, then refrigerate, covered. Reheat before serving with the feta and nuts.
from Gourmet Today