Pre-heat oven to 180°F
Heat the olive oil over a moderate heat in a large, heavy casserole (preferably cast iron), until a light haze forms above it. Pat the cubes of beef completely dry with kitchen paper and brown them in the hot oil in 3-4 batches, turning them frequently with a perforated spoon and regulating the heat so the beef browns deeply and evenly without burning. As they brown, transfer the cubes to a warmed plate.
Add the water, tomato purée, vinegar, cumin, cinnamon, salt and a few grindings of pepper to the fat remaining in the casserole. Bring to the boil over a high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Then add the meat to the casserole. Bring to the boil, cover the casserole tightly and then simmer in a moderate oven (180°F) for 1 hour 15 minutes before adding the onions. Stir the onions into the casserole, re-cover and cook for another 30 minutes until the beef and onions are tender. Stir in the feta cheese and leave to soften a little for a couple of minutes and is warmed through. Serve directly from casserole.
To peel the shallots easily, drop them into a large pan of boiling water for a minute. Immediately drain them in a sieve or colander and run cold water over them. Trim the tops and tails and slip off the peel.
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|Serving Size: 1 Serving (553g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 369 (51%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 4g|
|Cholesterol 168.8mg||52 %|
|Sodium 9517.1mg||328 %|
|Potassium 1752.4mg||46 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 32.8g|
|Protein 56g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 729
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