•1/4 cup olive oil
•1-1/2 pounds boneless beef chuck cut into 1-1/2-inch cubes
•2 Tablespoons all-purpose flour
•12 ounces small white boiling onions, peeled
•1 pound tomatoes, peeled, seeded, and chopped
•3 garlic cloves, minced
•2-1/2 Tablespoons chopped fresh thyme
•2-1/2 Tablespoons chopped fresh rosemary
•2-1/2 Tablespoons chopped fresh oregano
•1 bay leaf, crumbled
•1 teaspoon ground cumin
•2 cups dry red wine
•1/2 pound feta cheese, crumbled
•Salt and freshly ground pepper

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 unill 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, thyme, rosemary, oregano, bay leaf, 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-degree F oven before continuing.) Stir feta cheese into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Discard bay leaf. Season with salt and pepper.