Title: Stefado of beef & garlic
 Categories: Garlic, Meats, Main dish
      Yield: 6 Servings
 
      3 lb Stew Meat Trimmed 1" cubes
      6 oz (1 cn) Tomato Paste
    1/2 c  Fresh Parsley, Chopped
      1 x  Salt & Pepper To Taste
      1 ea Bay Leaf
      1 ts Dried Oregano, Crumbled
      1 ts Cinnamon
      1 ts Ground Cumin
    1/2 ts Sugar
    1/2 c  Dry White Wine
    1/4 c  Dry Red Wine Vinegar
      1 lb Pearl Onions *
     30 ea Cloves Garlic *
    1/2 lb Feta Cheese, Crumbled
      1 c  Walnuts, Coarsely Chopped
    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.