4 lbs. top round beef, cut in 4 inch cubes
2 tbsp. olive oil
1 lb. cherry tomatoes, peeled and seeded
6 oz. tomato paste
1 c. red wine
3 tbsp. wine vinegar
4 lbs. sm. white onions (2 1/2 - 3 lbs. only)
1 tsp. salt
1/4 tsp. pepper
3 bay leaves
3 cloves garlic
1/2 lb. shelled pecans
1/2 lb. Feta cheese

Brown meat in olive oil in heavy casserole. In blender, blend tomatoes, tomato paste, wine, and vinegar until smooth. Remove meat and saute onions in some oil until lightly brown. Return meat and stir in tomato sauce, salt, pepper, bay leaves, and garlic. Cover and let simmer on low heat about 2 hours. Add wine if sauce gets thick. About 30 minutes before meat is tender. Add pecans and stir. The last 10 minutes, add cubes of cheese and stir as it melts. Simmer for 10 minutes and serve from casserole. Serves 6-8.