3 pounds stew beef, cubed
1 (6-ounce) can tomato paste
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 teaspoon dried oregano leaves
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon granulated sugar
1/2 cup white wine
1/4 cup red wine
1 pound pearl onions
5 garlic cloves
1/2 pound feta cheese, crumbled
1 cup walnuts
1/2 cup chopped fresh flat-leaf parsley
In a heavy kettle combine cubed stew beef, tomato paste, chopped parsley, salt, pepper, bay leaf, oregano, cinnamon, cumin, sugar, white wine, red wine, pearl onions, and garlic cloves. Cover tightly and cook for 1-1/2 hours or until the meat is tender.
Garnish with crumbled feta cheese, walnuts, and chopped parsley.
Makes 6 servings.