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

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1. Put rack in middle of oven and preheat oven to 325*.
2. 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.
3. 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.
4. 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