Greek Stifado

Ingredients

• 2 T olive oil
• 3 T butter
• 1-1/2 to 2 lbs. thinly sliced sirloin, cut into 1-2” strips
• ½ C tomato paste
• ½ C dry white wine
• ¼ C red wine vinegar
• ¾ C water
• 2 T garlic, minced
• 1 t oregano
• 1 t ground cinnamon
• ½ t ground cumin
• ½ t sugar
• ¼ t cayenne pepper
• salt and pepper, to taste
• 1 bag Melissa’s boiler onions, trimmed and peeled
• ½ C pine nuts, toasted
• 1-4 oz. Package feta cheese, crumbled

Preparation

In a large heavy pot or Dutch oven, heat oil and butter over moderate heat. Raise heat to high and brown meat.

Add tomato paste, wine, vinegar, water, garlic, oregano, cinnamon, cumin, and sugar to the pot. Stir well and add cayenne, salt and pepper. Bring just to a simmer and add the boiler onions. Simmer, covered, for 1 hour or more (until meat is very tender).

Stir in toasted nuts (or serve individually in a bowl). Sprinkle feta cheese evenly over surface of stew and allow to remain on stovetop with heat off for five minutes until cheese has melted.

Serve over rice.