Stifado (Spiced Braised Beef & Onions) - cooking recipe

Ingredients

1/3 cup olive oil
3 lbs beef, cut in 1 inch cubes
4 cups beef broth (can use water)
1 (6 ounce) can tomato paste
1/4 cup red wine vinegar
1/2 teaspoon cumin seed
1 cinnamon stick (4-inch)
1 1/2 teaspoons salt
fresh ground black pepper
2 lbs white pearl onions
1/4 lb feta cheese, cut in 1/2-inch cubes

Preparation

Heat oil in a heavy frying pan 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 beefs original skillet; bring to a boil.
Meanwhile, scrape brown particles clinging to the bottom and sides of pan; pour scrapings over meat in casserole.
Bring meat and liquid to a boil; reduce heat to low, cover casserole tightly and simmer 1 1/4 hours.
Meanwhile, peel onions and add to casserole at the end of 1 1/4 hours; cover and cook 30 minutes longer, or until beef and onions are tender.
Stir in cheese; simmer, uncovered, 2 to 3 minutes, or until cheese softens and is heated through.
Taste to correct seasonings. Serve directly from casserole.