Stifado

• 1/4 c. olive oil
• 3 lb. beef, in 1 1/2-inch cubes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/2 c. dry red wine
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. brown sugar
• 1 (6 oz.) can tomato paste
• 1 tsp. ground cumin
• 1 tsp. ground cloves
• 2 bay leaves
• 2 cinnamons sticks (2 inches each)
• 1/2 c. dried currants
• 2 strips orange zest
• salt and pepper
• 2 lb. pearl onions
• 8 oz. Feta cheese, crumbled
• 3/4 c. pine nuts, toasted

1. Heat the oil in a Dutch oven and brown the meat.
2. Remove the meat.
3. Add onion and garlic; stir 5 minutes.
4. Add wine, vinegar, brown sugar and tomato paste.
5. Stir until smooth.
6. Add cumin, cloves, bay leaves and cinnamon.
7. Add meat, orange zest and currants.
8. Add salt and pepper to taste.
9. Bring to a simmer. Cover and cook over medium-low heat for one hour.

olive oil, beef, onion, garlic, red wine, balsamic vinegar, brown sugar, tomato paste, ground cumin, ground cloves, bay leaves, cinnamons, currants, orange zest, salt, pearl onions, feta cheese, pine nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001928 (may not work)