Beef and Onion Stew (Stifado)

Ingredients (4 servings)

1 (2 pound) boneless tip or round beef (cut into 1−inch cubes)

1 medium chopped onion

2 cloves garlic, minced

1 (8 ounce) can tomato sauce

3 tablespoons olive oil

1/2 cup dry red wine

2 tablespoons red wine vinegar

1/4 teaspoon coarsely ground pepper

Crumbled feta cheese

1 bay leaf

1 stick cinnamon

1 1/2 pound peeled pearl onions

1/2 teaspoon salt

Preparation

Cook and stir the chopped garlic and onion in oil in a Dutch oven over medium heat until the onion is tender. Remove with a slotted spoon. Cook the beef in the remaining oil about 25 minutes, stirring frequently, until all liquid is evaporated and the beef is brown on all sides.Next, drain fat. Return the onion and the garlic to the Dutch oven. Stir in all remaining ingredients except the cheese and the onions. Heat to boiling and reduce the heat. Cover and simmer 75 minutes. Add the white onions. Cover and simmer about 30 minutes until the beef and white onions are tender. Remove the bay leaf and add cinnamon. Garnish with cheese.