Greek Stifado With Feta Cheese Crust

It is not always easy to recognize what is merely a matter of personal taste – and capable, therefore, of being changed – and what is fundamental to worship and should, therefore, be unaltered. We should encourage people to test every contribution by its God-centeredness and its ability to edify, and for all to learn to see debatable issues from other people’s point of view… The most vital truth we must convey is that what is important is not how acceptable our worship is to ourselves or to others, but how acceptable it is to God – a priority sometimes forgotten (Derek Prime and Alistair Begg).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Greek	Beef	6	Servings

INGREDIENTS

2	T	Olive oil
3	T	Butter
2	lb	Lean beef stew meat, cut
		Into 1" cubes
1		Onion, minced
1/2	c	Tomato paste
1/2	c	Dry white wine
1/4	c	Red wine vinegar
3/4	c	Water
2	T	Garlic, minced
1		Bay leaf
1	t	Dried oregano
1	t	Ground cinnamon
1/2	t	Ground cumin
1/2	t	Sugar
1/4	t	Cayenne pepper
		Salt, to taste
		Black pepper, to taste
16		Boiling onions, peeled
1/2	c	Pine nuts
1/2	lb	Feta cheese, crumbled
1/2	c	Parsley, minced
		Hot-pepper sauce, optional

INSTRUCTIONS

In a large, heavy skillet, heat oil and butter over moderate heat.
Raise heat to high and brown meat, one third at a time, removing meat
to a large, heavy casserole (preferably with an enamel or porcelain
coating) as it browns. Add minced onion to skillet, saute just until
wilted, and spoon into casserole. Add tomato paste, wine, vinegar,
water, garlic, bay leaf, oregano, cinnamon, cumin, and sugar to the
casserole. Stir well and add cayenne, salt, and pepper, to taste.
Bring just to a boil, cover tightly, lower heat, and simmer 1 hour.
Add white boiling onions and simmer, covered, until meat is very
tender (about 1 hour longer). Degrease stew if necessary and  carefully
correct seasonings; stir in nuts. Sprinkle feta cheese over  stew,
pushing it gently into top of liquid with a wooden spoon. Cover  and
simmer to melt cheese (about 5 minutes longer). Sprinkle parsley  on
top and serve stew in deep soup bowls, making sure that everyone  gets
some nuts and cheese, but leaving some room in each bowl for  rice to
be added. Have hot-pepper sauce on hand, to be added as  desired.
Recipe By     : the California Culinary Academy  From:                
Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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