3 lb Stew Meat Trimmed 1" cubes

      6 oz (1 cn) Tomato Paste

    1/2 c  Fresh Parsley, Chopped

      1 x  Salt & Pepper To Taste

      1 ea Bay Leaf

      1 t  Dried Oregano, Crumbled

      1 t  Cinnamon

      1 t  Ground Cumin

    1/2 t  Sugar

    1/2 c  Dry White Wine

    1/4 c  Dry Red Wine Vinegar

      1 lb Pearl Onions *

     30 ea Cloves Garlic *

    1/2 lb Feta Cheese, Crumbled

      1 c  Walnuts, Coarsely Chopped

    1/2 c  Fresh Parsley, Chopped.

  *     Pearl onions and garlic cloves should be parboiled and peeled.
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  Preheat oven to 350 degrees F.  In a heavy pot that can be covered,
  combine all the ingredients except the feta, walnuts and 1/2 cup parsley.
  Cover tightly and bake for 1 1/2 hours or more, until the meat is very
  tender.  Lower the oven temperature during this time, so that the contents
  of the pot remain at a gentle simmer.  Skim off the fat.  Do not boil the
  sacue down; it should remain rather thin.  Ladle the stew into a deep
  platter.  Granish with feta, walnuts, and the remaining parsley.