Stefado of Beef and Garlic

• 3 lbs stew meat, Trimmed 1" cubes
• 1 (6 ounce) can tomato paste
• 12 cup fresh parsley, Chopped
• salt & pepper
• 1 bay leaf
• 1 teaspoon dried oregano, Crumbled
• 1 teaspoon cinnamon
• 1 teaspoon cumin, Ground
• 12 teaspoon sugar
• 12 cup dry white wine
• 14 cup dry red wine vinegar
• 1 lb white pearl onion, parboiled and peeled
• 30 cloves garlic, parboiled and peeled
• 12 lb feta cheese, Crumbled
• 1 cup walnuts, Coarsely Chopped
• 12 cup fresh parsley, Chopped.

1. Preheat oven to 350 degrees F.
2. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley.
3. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender.
4. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer.
5. Skim off the fat.
6. Do not boil the sacue down; it should remain rather thin.
7. Ladle the stew into a deep platter.
8. Granish with feta, walnuts, and the remaining parsley.

stew meat, tomato paste, fresh parsley, salt, bay leaf, oregano, cinnamon, cumin, sugar, white wine, red wine vinegar, white pearl onion, garlic, feta cheese, walnuts, fresh parsley

Taken from www.food.com/recipe/stefado-of-beef-and-garlic-6691 (may not work)