During this dreary season you will be seeing a lot of hearty dishes on my blog. This is a Greek beef dish which has the unusual twist of feta cheese. I wondered if this would be accepted by Al who tends to find the flavour of feta too strong. No need to worry, he loved it. I also tried something new by serving it over a bed of orzo pasta. This was an excellent choice. Orzo will be in my pantry from now on! I also like the idea of being able to prepare The stew ahead of time and finishing it off the next day. This is probably an easy dish to freeze as well. If you try to freeze it please let me know how it turned out.
Ingredients
1/4 cup olive oil
1 1/2 pounds boneless beef chuck cut into 1 1/2 inch cubes
2 tablespoons all purpose flour
1 large onion chopped
1 can diced tomatoes
3 cloves garlic minced
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
1 bay leaf
1 teaspoon cumin
2 cups dry red wine
1/2 pound feta cheese crumbled
salt and pepper to taste
Directions
Heat oil in heavy 4-5 quart dutch oven over medium high heat. Toss beef with flour in a large bowl. Add beef to pan in small batches and cook until brown, stirring occasionally. Transfer browned beef to bowl.
Add onions to pan and cook until light brown, stirring frequently. Add tomatoes, garlic, thyme, rosemary, oregano, bay leaf, and cumin to pan. Stir in wine and bring to boil. Add beef and cover. Cook over low heat about 2 hours, until meat is tender. (Can be covered at this stage and put in the refrigerator or freezer and re-heated.)
Stir feta cheese into stew and continue cooking over low heat until cheese is heated through. Season with salt and pepper according to taste.
Ingredients
1/4 cup olive oil
1 1/2 pounds boneless beef chuck cut into 1 1/2 inch cubes
2 tablespoons all purpose flour
1 large onion chopped
1 can diced tomatoes
3 cloves garlic minced
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
1 bay leaf
1 teaspoon cumin
2 cups dry red wine
1/2 pound feta cheese crumbled
salt and pepper to taste
Directions
Heat oil in heavy 4-5 quart dutch oven over medium high heat. Toss beef with flour in a large bowl. Add beef to pan in small batches and cook until brown, stirring occasionally. Transfer browned beef to bowl.
Add onions to pan and cook until light brown, stirring frequently. Add tomatoes, garlic, thyme, rosemary, oregano, bay leaf, and cumin to pan. Stir in wine and bring to boil. Add beef and cover. Cook over low heat about 2 hours, until meat is tender. (Can be covered at this stage and put in the refrigerator or freezer and re-heated.)
Stir feta cheese into stew and continue cooking over low heat until cheese is heated through. Season with salt and pepper according to taste.
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