Title: Stifado
 Categories: Greek, Main dish
      Yield: 4 servings
 
    1/4 c  Olive oil
  1 1/2 lb Boneless beef chuck
           - cut into 1-1/2" cubes
      2 tb All-purpose flour
     12 oz Small white boiling onions
           - peeled
      1 lb Tomatoes,peeled,seeded,chopd
      3    Garlic cloves; minced
  2 1/2 tb Chopped fresh thyme; -OR-
      1 ts -Dried thyme
  2 1/2 tb Chopped fresh rosemary -OR-
      1 ts -Dried rosemary
  2 1/2 tb Chopped fresh oregano  -OR-
      1 ts -Dried oregano
      1    Bay leaf; crumbled
      1 ts Ground cumin
      2 c  Dry red wine
    1/2 lb Feta cheese, crumbled
           Salt & freshly ground pepper
 
  Preheat over to 350 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, herbs and cumin to pan.  Stir in wine 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 F oven before continuing.)
  
  Stir feta into stew.  Return to oven and continue baking until cheese
  is heated through, about 10 minutes.  Season with salt and pepper and
  serve.