Youvetsi (Greek beef or lamb and orzo stew)
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr 5 mins
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Total Time
1 hr 40 mins
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Servings
4 -5
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Calories
646 kcal
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Course
Main Course
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Cuisine
Greek
Youvetsi (Greek beef or lamb and orzo stew)
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A wonderfully comforting combination of orzo and slow cooked meat in a tomato-based sauce.
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Ingredients
- 2 lb beef or lamb stew meat beef chuck or lamb shoulder probably best
- salt and pepper
- 2 tablespoon olive oil or a little more as needed
- 1 onion
- 3 cloves garlic
- ½ cup red wine
- 14 oz chopped tomatoes 1 can (or can use passata)
- 2 teaspoon tomato paste puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sugar
- 2 cups light stock eg chicken/vegetable
- 1 ½ cups orzo
- ½ cup grated kefalotyri approx, or parmesan/pecorino
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Instructions
- If the meat is not already diced, or the pieces are large, cut it in to roughly bite-sized pieces and season with some salt and pepper. Peel and dice the onion and finely chop the garlic.
- Warm half the oil in a Dutch oven and brown the meat on all sides to sear it, working in batches so you don't overcrowd the pan and removing to a plate as they are done.
- In the same pan, add the rest of the oil and soften the onions, adding the garlic after a minute. Cook until going translucent but not brown, around 3-5 minutes.
- Deglaze the pan with the wine - allow the alcohol to boil off and scrape the bottom to incorporate all the flavor into the sauce.
- Add the tomatoes, tomato paste, cinnamon, nutmeg, sugar and stock and add back the meat. Stir to combine and bring to a simmer then cook on low for around 1 hour or until tender, covered (it's also great cooked longer eg 2 hours, to make the meat extra-tender).
- Preheat oven to 350F/175C then add the orzo to the pot. Mix it through then bake for approx 25 minutes, uncovered, until orzo is tender and cooked. You can also continue cooking with the orzo on the stovetop - in this case, cook relatively low so that it simmers with the lid partially covering. Stir now and then to avoid the orzo sticking to the bottom and browning/burning.
- Serve with grated cheese on top.
Notes
- I use my Le Creuset Enameled Cast-Iron Oval French Oven to make this dish which works perfectly.
Nutrition Information
Show Details
Calories
646kcal
(32%)
Carbohydrates
53g
(18%)
Protein
54g
(108%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Cholesterol
147mg
(49%)
Sodium
789mg
(33%)
Potassium
1073mg
(31%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
410IU
(8%)
Vitamin C
12.6mg
(14%)
Calcium
80mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4-5
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 53g | 18% |
| Protein | 54g | 108% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 147mg | 49% |
| Sodium | 789mg | 33% |
| Potassium | 1073mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 80mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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