------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Stefado of Beef And Garlic
 Categories: Garlic Meats Main dish    
   Servings:  6
 
       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.
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   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.
  
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