3 lb Stew Meat Trimmed 1″ cubes
6 oz (1 cn) Tomato Paste
1/2 c Fresh Parsley, Chopped
1 x Salt & Pepper To Taste
1 ea Bay Leaf
1 t Dried Oregano, Crumbled
1 t Cinnamon
1 t Ground Cumin
1/2 t Sugar
1/2 c Dry White Wine
1/4 c Dry Red Wine Vinegar
1 lb Pearl Onions *
30 ea Cloves Garlic *
1/2 lb Feta Cheese, Crumbled
1 c Walnuts, Coarsely Chopped
1/2 c Fresh Parsley, Chopped.
* Pearl onions and garlic cloves should be parboiled and peeled. ~————————————————————————- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley.