Title: Stefado of beef and garlic
 Categories: Garlic, Meats, Main dish
      Yield: 6 servings
 
      3 lb Stew Meat Trimmed 1" cubes
    1/2 c  Fresh Parsley, Chopped
      1 ea Bay Leaf
      1 t  Cinnamon
    1/2 t  Sugar
    1/4 c  Dry Red Wine Vinegar
     30 ea Cloves Garlic *
      1 c  Walnuts, Coarsely Chopped
      6 oz (1 cn) Tomato Paste
      1 x  Salt & Pepper To Taste
      1 t  Dried Oregano, Crumbled
      1 t  Ground Cumin
    1/2 c  Dry White Wine
      1 lb Pearl Onions *
    1/2 lb Feta Cheese, Crumbled
    1/2 c  Fresh Parsley, Chopped.
 
  *     Pearl onions and garlic cloves should be parboiled and peeled.
  Preheat oven to 350 degrees F.  In a heavy pot that can be covered,
  combine all the ingredients except the feta, walnuts and 1/2 cup
  parsley. Cover tightly and bake for 1 1/2 hours or more, until the
  meat is very tender. Lower the oven temperature during this time, so
  that the contents of the pot remain at a gentle simmer.  Skim off the
  fat.  Do not boil the sacue down; it should remain rather thin.
  Ladle the stew into a deep platter. Granish with feta, walnuts, and
  the remaining parsley.