Youvetsi (Greek beef or lamb and orzo stew)
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 35 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)
Description
Youvetsi combines beef or lamb stew meat browned to develop flavor, then simmered with aromatics like onion and garlic. The addition of red wine deglazes the pan, enriching the sauce with depth. Tomatoes and tomato paste form a bright base, enhanced by warm spices such as cinnamon and nutmeg, which add subtle sweetness and complexity. Light stock dilutes and melds the sauce components. The orzo pasta is stirred in towards the end and cooked gently in the sauce, absorbing flavors and thickening the stew to a hearty consistency resembling a rich casserole rather than a soup.
This dish serves as a substantial main course, often accompanied by grated kefalotyri cheese or a hard cheese substitute like parmesan or pecorino. The combination of tender meat, spiced tomato sauce, and creamy pasta yields a dish suitable for cooler weather or occasions requiring a filling meal.
For best results, use a heavy-bottomed oven-safe pot like a Dutch oven and cook the meat low and slow, about one to two hours, until very tender. The recipe suggests baking after adding orzo but further instructions on baking time or temperature are missing, so monitor the orzo for doneness. Leftovers can be reheated gently due to the sauce-based nature.
Ingredients
- 2 lb beef stew meat beef chuck or lamb shoulder probably best, or lamb stew meat
- salt
- black pepper
- 2 tablespoon olive oil or a little more as needed
- 1 onion
- 3 cloves garlic
- ½ cup red wine
- 14 oz tomato 1 can (or can use passata, chopped
- 2 teaspoon tomato paste puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sugar
- 2 cups stock eg chicken/vegetable, light
- 1 ½ cups orzo
- ½ cup kefalotyri cheese approx, or parmesan/pecorino, grated
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
- A heavy enameled cast-iron pot, such as a Le Creuset Dutch oven, is ideal for evenly cooking this stew.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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