BEEF STEW WITH ONIONS AND CHEESE

3 tablespoons butter
3 pounds boneless beef top round, cut into 1 1/2-inch cubes
1 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 bay leaf
1 cinnamon stick, 2 inches
1/2 cup dry red wine
3 tablespoons red wine vinegar
1 cup tomato sauce
1 teaspoon sugar
24 pearl onions
1 cup feta cheese, crumbled

Preheat the oven to 325 degrees F.

Heat the butter in a casserole or Dutch oven over medium-high heat. Season the beef with salt and pepper and add to the hot butter. Saute, stirring occasionally, until the beef is no longer red.

Add the garlic, bay leaf and cinnamon. Cover tightly and cook over low heat for 10 minutes.

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

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

Makes 6 to 8 servings
Source: One Dish Meals by Culinary Institute of America