Steps:
- Heat 1 tbsp (15 mL) oil in a large pot over medium-high heat. Brown beef in batches. Remove each browned batch from pot, adding more oil as needed for the next batch. Add garlic, cumin seeds and cloves. Cook 1 minute, then return beef plus juices. Stir in tomato paste, wine, stock, oregano, vinegar, sugar, bay leaves and onions. Bring to a boil, stirring occasionally, then reduce heat. Cover and simmer 1 hour. Stir stew and continue simmering for 1 more hour or until beef is tender. Stew can be made 2 or 3 days ahead and refrigerated. Cut mushrooms in half. Stir into hot stew along with parsley and salt. Heat until hot. Sprinkle each serving with feta cheese and serve with warmed pita.
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