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Beef Stew with Onions and Cheese




Source of Recipe


MercyTeapot


List of Ingredients




3 tablespoons butter
3 pounds boneless beef top round, cut into 1½-inch cubes
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 bay leaf
1 cinnamon stick, 2 inches
½ cup dry red wine
3 tablespoons red wine vinegar
1 cup tomato sauce
1 teaspoon sugar
24 pearl onions
1 cup feta cheese, crumbled


Recipe



Preheat oven to 350 degrees.

Heat butter in casserole or Dutch oven over medium-high heat. Season beef with salt and pepper and add to hot butter. Sauté, stirring occasionally, until beef is no longer red. Add garlic, bay leaf and cinnamon. Cover tightly and cook over low heat 10 minutes.

Add wine and vinegar. Cover tightly and place in preheated oven. Continue to stew in oven until meat is nearly tender, about 1 hour.

Add tomato sauce, sugar and pearl onions; stir to combine. Return to oven and continue to stew until meat is very tender, about 1 hour. Five minutes before serving, remove and discard the bay leaf and cinnamon stick and stir in crumbled cheese. Serve hot in heated bowls. Makes 6 to 8 servings.