Stifado,
a Greek beef stew

1/4 cup olive oil
1-1/2 to 2 lbs. boneless beef chuck roast,trimmed and cut in cubes
2 tbsp. all-purpose flour
1 lb. small white boiling onions, peeled (you may substitute a bag of frozen pearl onions)
1 bag frozen French cut green beans
1 28 oz. can Pastene "Kitchen Ready" ground, peeled tomatoes
3 cloves garlic, peeled and put through a press
1 tsp. thyme (dried)
1 tsp. oregano (dried)
1 tsp. rosemary (dried and crumbled)
1 bay leaf (dried and crumbled)
1 tsp. ground cumin
2 cups burgundy wine
1/2 to 3/4 lb. Feta cheese

Preheat oven to 350° F.

Toss beef with flour in a large bowl, or a plastic bag.
Heat oil in heavy 4 to 5 quart Dutch oven over medium-high heat.

Add beef to pan and cook until slightly brown, stirring often, about 3 minutes.

With a slotted spoon, transfer beef to a bowl.

Reduce heat to medium-low. Add onions to pan and cook slightly, taking care that flour residue does not burn.*

Add tomatoes, garlic, herbs, and cumin to the onions.

Return beef and any juices in the bowl to the pan.

Stir in the wine and string beans and bring to a low-grade boil.

Cover and bake in the oven until the beef is tender, about 2 hours.

(Can be prepared one day ahead. Cover and refrigerate. Rewarm in 350° F oven before continuing.)

Crumble Feta cheese and stir into the stew.

Return to the oven and continue baking until cheese is heated through, about 10-15 minutes.

Ladle portions over brown rice and serve.

*If this begins to happen, remove pan from heat immediately! Quickly adding in the tomatoes at this point will save the day! Stir thoroughly, then resume cooking at medium-low heat.