Beef and Onion Stew (Stifado)

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
• 1/2 cup dry red wine
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely-ground pepper
• 1 bay leaf
• 1 stick cinnamon
• 1 (8 ounce) can tomato sauce
• 1 1/2 pound pearl onions, peeled
• Crumbled feta cheese
  

Instructions

1. Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon.
2. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat.
3. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer for 1 hour and 15 minutes.
4. Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.
5. Remove bay leaf and cinnamon. Garnish with cheese.