Stefado Of Beef and Garlic

3 lb Stew Meat Trimmed 1" cubes

6 oz (1 cn) Tomato Paste

1/2 c Fresh Parsley, Chopped

1 x Salt & Pepper To Taste

1 ea Bay Leaf

1 t Dried Oregano, Crumbled

1 t Cinnamon

1 t Ground Cumin

1/2 t Sugar

1/2 c Dry White Wine

1/4 c Dry Red Wine Vinegar

1 lb Pearl Onions *

30 ea Cloves Garlic *

1/2 lb Feta Cheese, Crumbled

1 c Walnuts, Coarsely Chopped

1/2 c Fresh Parsley, Chopped.

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