Greek Stifado With Feta Cheese Crust

Directions

1. 1. In a large, heavy skillet, heat oil and butter over moderate heat. Raise heat to high and brown meat, one third at a time, removing meat to a large, heavy casserole (preferably with an enamel or possibly porcelain coating) as it browns. Add in chopped onion to skillet, saute/fry just till wilted, and spoon into casserole.
2. 2. Add in tomato paste, wine, vinegar, water, garlic, bay leaf, oregano, cinnamon, cumin, and sugar to the casserole. Stir well and add in cayenne, salt, and pepper, to taste. Bring just to a boil, cover tightly, lower heat, and simmer 1 hour. Add in white boiling onions and simmer, covered, till meat is very tender (about 1 hour longer).
3. 3. Degrease stew if necessary and carefully correct seasonings; stir in nuts. Sprinkle feta cheese over stew, pushing it gently into top of liquid with a wooden spoon. Cover and simmer to heat cheese (about 5 min longer). Sprinkle parsley on top and serve stew in deep soup bowls, making sure which everyone gets some nuts and cheese, but leaving some room in each bowl for rice to be added. Have warm-pepper sauce on hand, to be added as desired.