Spiced Braised Beef And Onion

• 1/3 c. olive oil
• 3 lb. lean boneless, round or chuck beef, cut into 2-inch cubes
• 1 qt. water or beef stock
• 1 (6 oz.) can tomato paste
• 1/4 c. red wine vinegar
• 1/2 tsp. cumin seed
• 1 (4-inch) piece cinnamon
• 1 1/2 tsp. salt
• ground pepper
• 2 lb. pearl onions
• 1/4 lb. Feta cheese, cut into 1/2-inch cubes

1. Heat olive oil in heavy skillet over moderate heat until smoking.
2. Pat beef cubes completely dry with paper towels before browning quickly in hot oil.
3. Brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning.
4. Transfer beef to a heavy 6-quart casserole.
5. Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in original skillet; bring to a boil.
6. Meanwhile, scrape brown particles clinging to the bottom and sides of pan.
7. Pour scrapings over meat.
8. Bring meat and liquid to a boil; reduce heat.
9. Cover casserole and simmer 1 1/4 hours.
10. Peel onions and add to casserole at end of 1 1/4 hours. Cover and cook 30 minutes longer until tender.
11. Stir in cheese; simmer, uncovered, for 2 to 3 minutes.
12. Serve directly from casserole.

olive oil, lean, water, tomato paste, red wine vinegar, cumin, cinnamon, salt, ground pepper, pearl onions, feta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379513 (may not work)