Our friend and colleague Jen turned us onto this fantastic Greek Beef Stew recipe from a Gourmet cookbook. I didn’t put walnuts in my recipes because my kids aren’t fans. You can obviously doctor this up to their liking (feta and parsley for adults). This recipe is really forgiving–you toss everything together and the braising does the work for you. You could also serve with plain yogurt instead of feta or with a different kind of crumbly cheese if your kids don’t like feta.
2 pounds boiling onions (1-11/2 inches in diameter) unpeeled
1 cup finely chopped flat leaf parsley
1 (6 oz) can tomato paste
1/2 dry white wine
1/2 cup red wine vinegar
2 teaspons salt
1 teaspoon cumin
1 teaspoon ground cinnamon
1 teaspoon dried oregano, crumbled
1 Turkish bay leaf or 1/2 California
3 lbs boneless beaf chuck cut into 1 1/2 inch pieces
1/2 pound feta, crumbled (about 2 cups)
1 cup coarsely chopped walnuts
Place a rack inot the middle of the oven, preheat 325F
Blanch onions in boiling water for 2 mins to make peeling easier. Peel once they aren’t scalding and place into a dutch oven. Toss all remaining ingredients, except feta and walnuts. Mix well, bring to a boil, then braise covered in the oven for 2 1/2 hours or so.
When done, skim fat, remove bay left, serve with feta and nuts over starch of preference. I served it here with Israeli couscous, but regular couscous is nice with it as well.