Spiced Braised Beef And Onion - cooking recipe

Ingredients

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

Preparation

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.