Greek Stifado with Feta Cheese Crust
| Yield: | 6 Servings |
| Categories: | Beef |
| 2 | tb | Olive oil |
| 3 | tb | Butter |
| 2 | lb | Lean beef stew meat -- cut |
| Into 1" cubes | ||
| 1 | md | Onion -- minced |
| 1/2 | c | Tomato paste |
| 1/2 | c | Dry white wine |
| 1/4 | c | Red wine vinegar |
| 3/4 | c | Water |
| 2 | tb | Garlic -- minced |
| 1 | Bay leaf | |
| 1 | ts | Dried oregano |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Sugar |
| 1/4 | ts | Cayenne pepper |
| Salt, to taste | ||
| Black pepper, to taste | ||
| 16 | sm | Boiling onions -- peeled |
| 1/2 | c | Pine nuts |
| 1/2 | lb | Feta cheese -- crumbled |
| 1/2 | c | Parsley -- minced |
| Hot-pepper sauce, optional |
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