Stefado (Greek-Style Oven Beef Stew)
> 2 hours
6 persons
Medium
Oven
Juicy stew with tender beef, topped with feta.
Ingredients
Preparation
- 1. Preheat oven to 175°C.
- 2. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat.
- 3. Cut the chuck roast into small cubes of around 2 cm thick. Toss beef with flour in large bowl.
- 4. Add beef to pan in batches and cook until brown. Stir occasionally for about 3 minutes per batch.
- 5. Transfer the cooked beef to a bowl.
- 6. Peel the onion and add the onions to a pan and cook until light brown. Stir frequently for about 5 minutes. Minced the garlic. Peel and cut the tomatoes and remove the seeds.
- 7. Add tomatoes, garlic and cumin to pan. Crumble the bay leaf into the pan.
- 8. 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 175°C oven before continuing.)
- 9. Crumble the feta and stir it into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes.
- 10. Season with salt and pepper and serve.