Ingredients
- 3 garlic (cloves)
- 1 bay leaf
- 1 1/2 lb beef chuck (boneless)
- 2 c dry wine (red)
- 1 lb tomatoes
- 1/2 lb feta cheese
- 1/4 c olive oil
- 2 tb all purpose flour
- 2 1/2 tb oregano (chopped fresh)
- 1/2 tb thyme (chopped fresh)
- 1/2 tb rosemary (chopped fresh)
- 1 ts cumin (ground)
freshly ground pepper * 1 teaspoon dried herbs may be used instead of fresh. Preheat over to 350 F. Heat oil in heavy 4to 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.