Ingredients:
2 tablespoons olive oil ( or as needed, I some times use bacon grease in place of olive oil)
2 tablespoons butter
salt
fresh ground black pepper ( more added at the end if needed)
2 lbs boneless beef roast ( cut into about 1-inch cubes or use beef short ribs)
3 medium onions ( about 7 cups)
1 tablespoon dried oregano ( or to taste)
3 tablespoons fresh minced garlic ( or to taste)
1/3-1/2 cup dry red wine ( can use more)
3/4-1 teaspoon cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
4 whole cloves
1 (14 ounce) cans stewed tomatoes ( undrained)
1 (14 ounce) cans beef broth
2 bay leaves
1/4-1/3 cup currants ( or to taste)
1 cup crumbled feta cheese ( or to taste)
Directions:
Heat oil and butter in a Dutch oven over medium heat.
Season the beef with salt and pepper.
Add in the beef cubes (cooking in batches) cook until browned remove to a plate.
Repeat with remaining beef.
Return the first batch of beef back to the pot.
Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes.
Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil, simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more, or until the beef is tender. Season with salt and pepper to taste.
Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
Season with more salt and freshly ground pepper if needed.
Ladle into bowls and serve with crust bread or buns.
Delicious!
Servings: 6-8
Time preparation: 30 min.
Time total: 30 min.