In the same pot heat remaining 1 tablespoon oil over medium heat. Season beef with salt and pepper to taste. Add to pot; cook 10 minutes or until all sides are well-seared, stirring occasionally. Add garlic; cook 1 minute. Transfer beef to a plate and set aside.
Add broth to pot, stirring up browned bits. Simmer over high heat until broth is reduced to half. Stir in wine, tomatoes, sun-dried tomatoes, olives, thyme ande 1/2 cup water. Return beef and vegetables to pot; stir to combine; bring to boiling. Reduce heat to low; simmer, covered for 1 1/2 hours or until beef is tender, stirring occasionally. Season with salt and pepper to taste.
Sprinkle with parsley and feta and serve.
Add broth to pot, stirring up browned bits. Simmer over high heat until broth is reduced to half. Stir in wine, tomatoes, sun-dried tomatoes, olives, thyme ande 1/2 cup water. Return beef and vegetables to pot; stir to combine; bring to boiling. Reduce heat to low; simmer, covered for 1 1/2 hours or until beef is tender, stirring occasionally. Season with salt and pepper to taste.
Sprinkle with parsley and feta and serve.
