Beef Stifado, (Stew) A Greek specialty Recipe with SIREN’S CALL PETIT VERDOT
1/4 cup olive oil
1-1/2 pounds boneless beef chuck cut into 1-1/2-inch cubes
2 Tablespoons all-purpose flour
12 ounces small white boiling onions, peeled
1 pound tomatoes, peeled, seeded, and chopped
3 garlic cloves, minced
2-1/2 Tablespoons chopped fresh thyme OR 1 teaspoon dried thyme
2-1/2 Tablespoons chopped fresh rosemary OR 1 teaspoon dried rosemary
2-1/2 Tablespoons chopped fresh oregano OR 1 teaspoon dried oregano
1 bay leaf, crumbled
1 teaspoon ground cumin
2 cups of petit verdot
1/2 pound feta cheese, crumbled
Salt and freshly ground pepper
Prep Time: 20 minutes Cook Time: 135 minutes Total Time: 155 minutes Yield: 4 servings
Preheat oven to 350 degrees 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, thyme, rosemary, oregano, bay leaf, and cumin to pan. Stir in petit verdot 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- degree F oven before continuing.)
Stir feta cheese into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes.
Season with salt and pepper and serve.