Stifado #2

    1/4 c  Olive oil                       2 1/2 tb Chopped fresh thyme *
  1 1/2 lb Boneless beef chuck             2 1/2 tb Chopped fresh rosemary *
           - cut into 1-1/2" cubes         2 1/2 tb Chopped fresh oregano *
      2 tb All-purpose flour                   1    Bay leaf; crumbled
     12 oz Sm. white boiling onions            1 ts Ground cumin
           - Peeled                            2 c  Dry red wine
      1 lb Tomatoes,peeled,seeded,chopd      1/2 lb Feta cheese, crumbled
      3    Garlic cloves; minced                    Salt & freshly ground pepper

  * 1 teaspoon dried herbs may be used instead of fresh.

  Preheat over to 350 F.  Heat oil in heavy 4- to 5-quart Dutch oven
  over medium high heat.  Toss beef with flour in large bowl. Add beef
  to pan in batches and cook until brown, stirring occasionally, about
  3 minutes per batch.   Transfer browned beef to bowl.  Add onions to
  pan and cook until light brown, stirring frequently, about 5 minutes.
  Add tomatoes, garlic, herbs and cumin to pan.  Stir in wine and bring
  to a boil.  Cover and bake in oven until beef is tender, about 2
  hours.  (Can be prepared 1 day ahead. Cover and refrigerate.  Rewarm
  to 350 F oven before continuing.)

  Stir feta into stew.  Return to oven and continue baking until cheese
  is heated through, about 10 minutes.  Season with salt and pepper and
  serve.