Stifado (Greek-Style Oven Beef Stew)

     15 oz Boneless chuck steak                2    Inch cinnamon stick
      2 ts Olive oil                         1/2 ts Salt
      2 c  Water                             1/4 ts Each cumin seed and pepper
    1/4 c  Tomato paste                        1 c  Pearl onions, parboiled
      2 tb Red wine vinegar                    2 oz Feta cheese, crumbled

  On rack in broiling pan broil chuck, turning once, until rare, about 5
  minutes on each side; cut into 1-inch cubes.  In 10-inch skillet heat
  oil over medium-high heat; add chuck and saute for 5 minutes.
  Transfer meat with slotted spoon to a 1 1/2-quart casserole,
  reserving the pan drippings. Preheat oven to 350F.  In same skillet
  stir water, tomato paste, vinegar, and seasonings into pan drippings;
  bring to a boil, stirring to scrape up any browned particles.  Pour
  over meat in the casserole; cover and bake for 1 1/2 hours.  Add
  onions, cover, and bake until meat is tender, about 30 minutes
  longer.  Remove and discard cinnamon stick. Top with feta cheese and
  bake, uncovered, until cheese is softened and heated through, about 5
  minutes.

  Makes 4 servings.