Stifado with feta

Ingredients for 4 servings:

• 1 kg lean beef (e.g. leg)
• Salt and pepper, ad mill
• 6 tbsp oil (olive oil)
• 1 clove(s) garlic
• 150 g tomato paste
• 750 ml meat broth
• 1 stalk(s) cinnamon
• 1 bay leaf
• 4 tbsp red wine
• 4 tbsp vinegar (red wine vinegar)
• 1 kg shallot(s)
• 100 g feta cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat, pat dry, cut into 4-5 cm cubes, and season with salt and pepper. Heat the oil in a casserole dish and brown the meat in batches. Peel the garlic and press it into the meat. Add the tomato paste and sauté lightly. Deglaze with the broth, stir in the cinnamon stick, bay leaf, wine, and vinegar. Braise the meat over medium heat with the lid closed for about 45 minutes. Peel the shallots, add them to the meat, and braise for another 30 minutes, until the onions are soft. Season the stifado again to taste and serve with finely crumbled feta cheese. Serve with fresh flatbread and a green salad.