• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings


  • Recipe Submitted by on

Category: Main Dish, Greek

 Ingredients List

  • 1/4 c Olive oil
  • 1 1/2 lb Boneless beef chuck
  • - cut into 1-1/2" cubes
  • 2 tb All-purpose flour
  • 12 oz Small white boiling onions
  • - peeled
  • 1 lb Tomatoes,peeled,seeded,chopd
  • 3 Garlic cloves; minced
  • 2 1/2 tb Chopped fresh thyme; -OR-
  • 1 ts -Dried thyme
  • 2 1/2 tb Chopped fresh rosemary -OR-
  • 1 ts -Dried rosemary
  • 2 1/2 tb Chopped fresh oregano -OR-
  • 1 ts -Dried oregano
  • 1 Bay leaf; crumbled
  • 1 ts Ground cumin
  • 2 c Dry red wine
  • 1/2 lb Feta cheese, crumbled
  • Salt & freshly ground pepper


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.

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