Greek Beef Stew with Onions and Feta Cheese Ingredients 1 tablespoons Vegetable oil 2 pounds Stewing beef -- in 1" cubes 3 large Onions -- finely chopped 4 clove Garlic -- minced 1/2 teaspoons Cinnamon, Ground 1/2 teaspoons Allspice -- ground 3 tablespoons Red wine vinegar 1 1/2 cups Tomato Sauce 1 teaspoons Sugar 1 Bay Leaf 1 cup Feta cheese -- crumbled Noodles, mashed potatoes or macaroni Instructions 1. In a skillet, heat oil over medium high heat. Brown beef in batches, adding more oil, if necessary, and transfer with a slotted spoon to slow cooker stoneware. 2. Reduce heat to medium. Add onions to pan and cook until soft. Add garlic, cinnamon and allspice and cook for 1 minute. Add vinegar, tomato sauce, sugar and bay leaf and stir to combine. 3. Pour mixture over meat and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until beef is tender. 4. Add feta cheese and cook on HIGH for 10 minutes. Discard bay leaf. Spoon over hot buttered macaroni, noodles or mashed potatoes. Variation: Party Style Stiffado: For a special occasion dish, substitute 2 pounds pearl onions for the chopped onions. To peel pearl onions, cut a small "x" in the bottom and drop in a pot of boiling water for 1 minute. Drain and rinse under cold running water. The skins and come off easily with a paring knife. Recipe Notes Make Ahead: This can can be partially prepared the night before it is cooked. Complete Step 2, heating 1 T oil in pan before softening onions. Cover and refrigerate mixture overnight. The next morrning, brown beef (Step 1), or if you're pressed for time, skip this step and add meat directly to stoneware. Continue cooking as directed in Steps 3 and 4. Alternately, cook stew overnight, completeing Step 3. When you're ready to serve, bring to a boil in a Dutch oven and simmer for 10 minutes, until meat is heated through and sauce is bubbling. Complete Step 4 and serve. [Non-text portions of this message have been removed]
