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Categories:
olive oil lean water tomato paste red wine vinegar cumin cinnamon salt ground pepper pearl onions Feta cheese
Viewed: 57 - Published at: 3 years agoIngredients
- 1/3 c. olive oil
- 3 lb. lean boneless, round or chuck beef, cut into 2-inch cubes
- 1 qt. water or beef stock
- 1 (6 oz.) can tomato paste
- 1/4 c. red wine vinegar
- 1/2 tsp. cumin seed
- 1 (4-inch) piece cinnamon
- 1 1/2 tsp. salt
- ground pepper
- 2 lb. pearl onions
- 1/4 lb. Feta cheese, cut into 1/2-inch cubes
Method
- Heat olive oil in heavy skillet over moderate heat until smoking.
- Pat beef cubes completely dry with paper towels before browning quickly in hot oil.
- Brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning.
- Transfer beef to a heavy 6-quart casserole.
- Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in original skillet; bring to a boil.
- Meanwhile, scrape brown particles clinging to the bottom and sides of pan.
- Pour scrapings over meat.
- Bring meat and liquid to a boil; reduce heat.
- Cover casserole and simmer 1 1/4 hours.
- Peel onions and add to casserole at end of 1 1/4 hours. Cover and cook 30 minutes longer until tender.
- Stir in cheese; simmer, uncovered, for 2 to 3 minutes.
- Serve directly from casserole.
